Lemon fluff

Yield: 18 Servings

Measure Ingredient
1 can (13-oz) evaporated milk; chilled
1 pack Lemon Jello
1¼ cup Boiling water
⅓ cup Honey
2½ cup Vanilla wafer crumbs
3 tablespoons Lemon juice
1 \N Lemon rind; grated

Dissolve Jello in boiling water; add honey and lemon juice. Let jell slightly. Whip chilled milk and fold Jello mixture into the milk. Spread half of the crumbs on bottom of 10x13 inch pan. Pour mixture over crumbs; add the other half of the crumbs over top of mixture. Chill at least three hours. Cut into squares to serve 18. (Sugar can be substituted for honey.) From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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