Get this mouthwatering dessert started with just a can of evaporated milk and graham crackers. You can also make it a day ahead and refrigerate for convenience.
—LEOLA MCKINNEY MORGANTOWN, WV
PREP: 25 MIN. + CHILLING • MAKES: 12 SERVINGS
1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup sugar
1 1/3 cups boiling water
1/4 cup lemon juice
1 3/4 cups graham cracker crumbs
5 tablespoons butter, melted
1. Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
2. Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1 1/2 hours.
3. In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with the reserved crumbs. Cover and refrigerate until set. Cut into squares.
ORANGE FLUFF DESSERT Substitute orange gelatin and juice for the lemon gelatin and juice.
LIME FLUFF DESSERT Substitute lime gelatin and juice for the lemon gelatin and juice.
PER SERVING 1 piece equals 221 cal., 8 g fat (5 g sat. fat), 22 mg chol., 151 mg sodium, 35 g carb., trace fiber, 3 g pro. Diabetic Exchanges: 2 starch, 1 fat.