24 ounces Pineapple Nectar
12 ounces Pine-orange juice frozen concentrate
2 sm.boxes Pineapple jello
2 1/2 cups sugar
3 Tablespoons lemon juice
6 cups cream
5 cups milk
Heat Nectar and juice till almost boiling. Add Jello and let dissolve.
Add sugar and lemon juice.
Pour into can and add cream and milk.
Freeze
Makes 6 quarts