|Canned pineapple chunks||20 Ounce|
|Lemon gelatin||3 Ounce|
|Evaporated milk||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
Drain pineapple; reserve syrup.
Bring 1 cup pineapple syrup to a boil; pour over gelatin.
Stir to dissolve.
Chill until thickened.
Chill milk in freezer until crystals form; whip until stiff peaks form.
Add lemon juice; whip until stiff peaks form.
Add all remaining ingredients to gelatin; fold into whipped milk mixture with pineapple chunks.
Place in tall glasses; chill until firm.