Ingredients Jump to Instructions ↓

  1. 1 can (12 ounces) evaporated milk

  2. 1 package (3 ounces) lemon gelatin

  3. 1 cup sugar

  4. 1-3/4 cups boiling water

  5. 1/4 cup lemon juice

  6. 3/4 cup whipped topping

  7. 1 medium lemon, sliced

  8. 10 mint sprigs

Instructions Jump to Ingredients ↑

  1. Pour milk into a small bowl; place the mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or until chilled. Meanwhile, in a large bowl, dissolve gelatin and sugar in water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. Beat gelatin until tiny bubbles form. Beat chilled milk until soft peaks form; fold into gelatin. Pour into serving dishes. Refrigerate for at least 3 hours or overnight. Garnish with whipped topping, lemon and mint. Refrigerate leftovers. Yield: 10 servings.


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