Allison’s Lemon or Lime Dessert
16 January 2007First off, I have no idea who Allison is or was. This is a recipe that was given to me by my foster grandmother over 20 years ago. Secondly, I HATE to cook. Given the choice between cooking a meal for 4 people or root canal, a visit to the dentist might actually win out. However, this is such an easy recipe that even an incompetent like me can do it with ease!
Allison’s Lemon or Lime Dessert
2 c. graham cracker crumbs
1/4 c. melted butter or margarine
1/2 c. brown sugar
**Mix together and line a 9 1/2 x 13″ pan. Set aside.
1 large can of Carnation milk
1 pkg lemon or lime Jello (3 oz)
3/4 c. hot water
juice of 1 lemon or lime (approx 2 - 3 tbsp)
3/4 c. white sugar
Pour milk into a bowl. Chill in fridge for about 2 hours.
Mix Jello with hot water and juice.
Whip milk until it forms stiff peaks. (The term soft peaks means the foam has reached the point where the egg whites stand up when the whisk (or your finger) is lightly dipped into the foam and gently lifted out. The tip of the peak should droop. If the tip stands up straight, then it has reached the stiff peaks stage.)
Add sugar gradually while still whipping.
Add Jello mixture still mixing.
Pour over graham base then cool in fridge several hours.
Decorate as desired.
Serves 10.
** You can also use the graham crumb pre-lined pie tins. The mixture will fill 2 of these pie crusts.
If this recipe doesn’t do it for you here are some links to other dessert blogs.
Enjoy and take care!
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