CHOCOLATE BAR
1/2 c. crushed pineapple, in own
juice, drained
1 envelope ALBA 77
Mix ingredients together. Make a tin foil pan the size of a large chocolate bar. Pour ingredients into pan and freeze. When frozen, break into chunks.
1/2 c. crushed pineapple, in own
juice, drained
1 envelope ALBA 77
Mix ingredients together. Make a tin foil pan the size of a large chocolate bar. Pour ingredients into pan and freeze. When frozen, break into chunks.