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Lemon Ice-Box Cake I
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Deliciously airy cheesecake-inspired cake.
Ingredients:
  • 14 graham crackers, crushed
  • 0.5 cup white sugar
  • 0.5 cup melted butter
  • 1 (12 fluid ounce) can evaporated milk, chilled
  • 1 cup white sugar
  • 2 lemons, juiced
  • 1 (3 ounce) package lemon flavored Jell-O®
  • 1 cup crushed pineapple, drained
  • 0.5 cup graham cracker crumbs
  • 0.25 cup maraschino cherries, drained and chopped
Instructions:
  • Combine graham crackers, 1/2 cup sugar, and melted butter, then firmly press into a 9 x 13 inch pan.
  • Combine lemon gelatin with 1 cup of boiling water and allow it to cool.
  • Whip the chilled evaporated milk until fluffy, then add 1 cup of sugar and lemon juice. Continue whipping until the sugar is dissolved. Gently fold in the cooled gelatin and stir in the pineapple.
  • Drizzle lemon mixture over the crust. Top with 1/2 cup crushed graham crackers and chopped maraschino cherries, if desired. Refrigerate for several hours or overnight. For a variation, combine 8 ounces of cream cheese with 1 cup sugar; mix with the whipped milk, gelatin, and lemon juice mixture. Fold in pineapple and follow the previous steps.

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