Crust:
3 cups graham cracker crumbs
1/2 cup finely chopped nuts
4 teaspoons margarine
Filling:
1 can evaporated milk
3/4 cup hot water
1/2 cup lemon juice
1 package jell-o
1 cup sugar
Crust: Line a 13 x 9 cake pan with half of the graham cracker mixture. Save the other half for the top.
Boil 1 can evaporated milk, in can for 5 minutes. Chill and whip. Mix jell-o (Red or lemon) in water, add sugar and lemon juice, dissolve well, cool. Cool until syrupy. Add to whipped milk. Pour on top of graham cracker crumbs. Sprinkle remaining crumbs on top. Chill.
3 cups graham cracker crumbs
1/2 cup finely chopped nuts
4 teaspoons margarine
Filling:
1 can evaporated milk
3/4 cup hot water
1/2 cup lemon juice
1 package jell-o
1 cup sugar
Crust: Line a 13 x 9 cake pan with half of the graham cracker mixture. Save the other half for the top.
Boil 1 can evaporated milk, in can for 5 minutes. Chill and whip. Mix jell-o (Red or lemon) in water, add sugar and lemon juice, dissolve well, cool. Cool until syrupy. Add to whipped milk. Pour on top of graham cracker crumbs. Sprinkle remaining crumbs on top. Chill.
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