Email to Donna      

Recipe Categories: Nannyto6's HOME PAGEAPPETIZERS BAKEDBEANS BARCOOKIES BEEF BEVERAGES BISCUITS BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHICKEN CHILI COOKIES COPYCATRECIPES CROCKPOT DESSERTS DONUTS EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT HOUSEHOLDHINTRECIPES IceCream MARINADES MEATS Miscellaneous MUFFINS PASTA PICKLES PIE PORK POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS ThingsToTry TURKEY VEGETABLES

Fluffy Ruffles




Source of Recipe


Hazel C.


Recipe Introduction


This recipe requires a little advanced planning. The evaporated milk and the beaters need to be chilled ahead, in the refrigerator, for 1-2 days.


List of Ingredients




Graham Cracker Crumbs (about 3 full crackers)
1 cup evaporated milk
1/3 cup sugar
1/2 tsp. vanilla
1 pkg lemon jello (sm. box)
1 cup boiling water
juice of 1 lemon
zest from half of lemon


Recipe



Chill evaporated milk and beaters a day or two ahead.

Make jello with 1 cup of boiling water, stirring until completely dissolved. Add lemon juice and lemon zest. Chill until syrupy.

Whip chilled milk and add sugar and vanilla. Then add lemon jello mixture and beat well.

Spread 3/4 of graham cracker crumbs in bottom of 9x13 pan. Pour in lemon mixture and spread evenly. Top with remaining crumbs. Refrigerate until serving. May be frozen.