Lemon/Chocolate Dessert

Name: Lemon/Chocolate Dessert
Yield: Makes 15 to 18 servings
Ingredients: 1 tblsp. grated lemon peel; 25 chocolate wafers (thin, icebox type, 2⅜" in diameter), finely crushed; 1½ c. boiling water; 3 tblsp. lemon juice; ¼ c. melted butter; ¾ c. sugar; 1 (3 oz.) pkg. lemon flavor gelatin; 1 (14½ oz.) can evaporated milk

Preparation info

Makes
15 to 18
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Lower in calories than many desserts -weight-watchers praise it

Ingredients

1 (14½ oz.) can evaporated milk
1 (3 oz.) pkg. lemon flavor gela

Dessert

Method

Chill can of evaporated milk overnight in refrigerator.
Mix gelatin and sugar; dissolve in boiling water. Chill until almost completely set; stir in lemon juice and peel.
In a large mixing bowl whip milk until it resembles soft whipped cream. Add gelatin mixture and continue whipping about 2 minutes.
In a 13 X 9 X 2" pan, place chocolate wafer