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Ingredients
| graham crackers: 14 crackers (crushed) |
| granulated sugar: 1/2 cup |
| salted butter (melted): 1/2 cup |
| evaporated milk: 1 12floz can (chilled) |
| granulated sugar: 1 cup |
| lemons: 2 (juiced) |
| Jell-O gelatin (lemon): 1 3oz package |
| crushed pineapple: 1 cup (drained) |
| graham cracker crumbs: 1/2 cup |
| canned maraschino cherries: 1/4 cup (drained and chopped) |
Lemon Ice-Box Cake I
Credit: AllRecipes
User rating:
"Light, fluffy dessert-like cake with a taste of cheesecake."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- 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.
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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.