Cantaloupe Rings

Ingredients

• 2 medium cantaloupe 2 12 to 3 lb each
• 1 8 12 oz can crushed pineapple in syrup
• water
• 1 3 oz pkg lemon jello
• 23 c evaporated milk

Directions

1. Cut about 1 12 inches from tops of melons
2. Scoop out seeds Wipe cavity with paper towels
3. Drain pineapple reserving syrup Add water to syrup to measure 1 14 cups
4. Heat syrup-water mixture to boiling
5. Pour over gelatin
6. Stir to dissolve
7. Cool to lukewarm
8. Stir in milk and pineapple
9. Chill to consistency of unbeaten egg whites
10. Spoon into cantaloupe cavities
11. Depending on cavity size there may be enough gelatin mixture to fill a third cantaloupe
12. Chill in upright position at least 3 hours or until firm
13. Slice into 1-inch rings to serve
14. Makes 6 to 8 servings