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Lemon Ice-Box Cake I

Lemon Ice-Box Cake I

Glenda

Glenda

Light, fluffy dessert-like cake with a taste of cheesecake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  2. Mix lemon gelatin with 1 cup boiling water and let cool.
  3. Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  4. Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight.<BR> Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

shehawk
20

shehawk

5/22/2006

WHY, WHY, WHY??? Why are there no more reviews (but one - and now mine) for this recipe? I made it because I love lemon and it sounded good. It was wonderful!! I used 2 cups graham cracker crumbs, 1 stick butter and 5 tbsp. sugar for the crust and baked 6 minutes in 350 degree oven. Also added some lemon zest to the juice and used 4 oz. of the cream cheese. Next time I will use the 8 oz. of the cream cheese. I am also going to try it with lime jello and the juice from limes (a key lime twist perhaps!!) Thanks Glenda for the recipe!

Kim
13

Kim

9/1/2008

I think the recipe calls for the cake to be chilled...which means to be put in the fridge not the freezer.

ADIEBOOBOO
13

ADIEBOOBOO

6/2/2007

Reminds me of a childhood favourite my Nana used to make! I found the juice of 2 lemons made it quite tart, so next time I'll probably use just one. I mixed 2 cups graham cracker crumbs with 1/2c. melted butter and 1/2c. sugar, pressed about 3/4 into pan for base and reserved remaining amount to sprinkle on top. Putting the evaporated milk in the freezer for about 1 & 1/2hrs and chilling the beater and bowl made whipping the milk a breeze. Even my husband (who doesn't usually enjoy desserts) loved it :-)

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