“Icebox Dessert,” Friend, June 1993, 21
3/4 cup graham cracker crumbs
1 can (14 ounces/392 g) condensed milk, well chilled
3/4 cup sugar
1/2 cup crushed pineapple, drained
juice of two lemons
Spread half of the cracker crumbs in the bottom of a 9″ x 9″ (22.5 cm x 22.5 cm) pan.
Whip the condensed milk until it is stiff. Add the sugar, pineapple, and lemon juice. Mix well.
Spread the condensed milk mixture on top of the cracker crumbs. Top with the remaining cracker crumbs and freeze for at least two hours before serving.