Lemon Ice-Box Cake
Description
This lemon ice-box cake recipe features pineapple, graham crackers, and lemon Jell-O, resulting in a light, dessert-like cake with cheesecake flavor.
Ingredients
•
14 graham crackers, crushed
•
1/2 cup white sugar
•
1/2 cup melted butter
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1 (3 ounce) package lemon flavored Jell-O®
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water
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1 (12 fluid ounce) can evaporated milk, chilled
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1 cup white sugar
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2 lemons, juiced
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1 cup crushed pineapple, drained
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1/2 cup graham cracker crumbs
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1/4 cup maraschino cherries, drained and chopped
Directions
1
Combine 14 crushed graham crackers, ½ cup sugar, and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a 9 x 13-inch pan.
2
Mix lemon gelatin with 1 cup boiling water together in a separate bowl. Cool.
3
Meanwhile, whip evaporated milk, 1 cup sugar, and lemon juice in another bowl until sugar dissolves. Whip in cooled gelatin into milk mixture: stir in pineapple.
4
Pour lemon mixture over crust in pan. Sprinkle with ½ cup crushed graham crackers and chopped maraschino cherries. Chill in the refrigerator for 8 hours to overnight.