lemon ice-box cake i

Ingredients

• Servings: 1
• 14 graham crackers, crushed
• 1/2 cup white sugar
• 1/2 cup melted butter
• 1 (12 fluid ounce) can evaporated milk, chilled
• 1 cup white sugar
• 2 lemons, juiced
• 1 (3 ounce) package lemon flavored jell-o®
• 1 cup crushed pineapple, drained
• 1/2 cup graham cracker crumbs
• 1/4 cup maraschino cherries, drained and chopped

Recipe

• to prepare crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
• mix lemon gelatin with 1 cup boiling water and let cool.
• meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. whip until sugar is dissolved. whip in the cooled gelatin into the milk mixture then stir in pineapple.
• pour lemon mixture over crust in pan. sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. chill several hours or overnight. variation: mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. stir in pineapple then proceed as above.