Recipe by: Net Mix graham cracker crumbs and butter. Reserve 1/3 cup crumb mixture; press remaining crumb mixture in ungreased baking pan, 8 x 8 x 2 inches.
In mixer bowl, beat dry milk, orange juice and egg white on high speed 3 minutes. Add lemon juice; beat 3 minutes high speed. Blend in sugar on low speed, about ½ minute. Fold in pineapple. Pour into pan; sprinkle with reserved crumb mixture. Freeze at least 8 hours. 9 servings (110 cal. ea)
Your Pineapple Orange Creme is ready. Happy cooking!
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