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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Very light and fluffy, lemon desert. Ingredients:
2 cups graham wafer crumbs |
1/2 cup butter |
1/2 cup brown sugar |
1 (85 g) package lemon jell-o gelatin |
1 ounce lemon juice (to taste) |
1 (370 ml) can carnation evaporated milk |
1/2 cup white sugar |
Directions:
1. Put 1 can of carnation milk (low fat and 2% works fine) in the freezer for 1 hr before preparing recipe.
2. Crust.
3. 1/2 c brown sugar.
4. 1/2 c butter (or margarine).
5. 24 graham crackers (crushed into crumbs - or just buy the crumbs).
6. Mix together and press 3/4 of the crumb mix into 9 x13 cake dish. (Keep1/4 for topping).
7. Filling.
8. Mix 1 package of lemon jello with 1/2 c boiling water (set aside).
9. Pour chilled carnation milk into bowl and whip (almost triples in height).
10. Add dissolved jello mix and continue to whip.
11. Add 1/2 c sugar and continue to whip.
12. Add lemon juice to taste and continue to whip.
13. Pour filling into cake dish.
14. Put the remainder of the crumb mixture onto the top.
15. Place cake dish into the fridge for at least an hour before serving.
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