Many times when we gathered at my grandma’s house in the summer time, she served us her Lemon Icebox Cake. It is such a refreshing dessert for the summer time. Some people make it into a pie, but when I make it for family or guests, I have always liked it in a 10 x 13 casserole dish, just like my grandma did. This way you can serve more people and you don’t have to mess with getting it out of a pie tin.
Ingredients Needed:
1 pkg. Lemon Jello (3 oz)
1 cup Sugar
1 Can evaporated milk (chilled)
1/3 c. Lemon juice
1 1/4 c. Water
1 Stick of butter (melted)
1/2 c. Sugar
1 pkg. Graham crackers
Make graham cracker crust first: Roll graham crackers into a fine crumb. Add melted butter and sugar to the graham cracker rumbs. Mix graham craker mixture in a large bowl. Press the mixture into a 10×13 class casserole dish.
Desolve jello and 1/2 cup of sugar in boiling water. Note: May add 1 tsp. lemon extract and 1tsp. vanilla to taste. Add lemon juice and refrigerate until congealed (semi-solid), but not set.
Whip evaporated milk which has been thoroughly chilled. Fold into congealed (semi-solid) jello, mix thoroughly. Pour over graham cracker crust.
Put jello mixture into the casserole dish on top of the graham craker crust. Cover with Saran Wrap. Place it into the fridge. Set until ready to serve.
Thanks for leaving us the recipe , Grandma. We miss you!