Sunday, March 30, 2008

Lemon Fluff

2 1/2 cups vanilla wafer crumbs
1 3/4 cup evaporated milk
1 package (3 oz.) lemon gelatin (jello)
1 3/4 cup hot water
1 cup sugar
1/4 lemon juice
1 lemon rind, grated

Chill unopened can of milk in refrigerator until ice cold, about 3 to 4 hours. Dissolve gelatin in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9 x 13 pan with crumbs. Pour gelatin mixture in pan then chill top with whipped cream and serve.

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