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Wednesday, January 20, 2016

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.

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