Grandmother's Lemon Jello Cake
I remember asking an old lady once, when I was a young, what her favorite modern upgrade was. Her, comment was "running water."
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- 1 pkg
- lemon jello
- 1 1/2 c
- boiling water, plus sugar
- lemons juiced
- grated rind of whole from the 2 lemon
- 1 can(s)
- evaporated milk (chilled)
- 1 lb
- crushed coconut cookies or vanilla cookies
- 1/2 c
1Butter a 12 inch Pyrex dish.
In food processor, crumb the cookies. I know my grandmother didn't have a food processor and she used rolled pin to the cookies in a brown paper bag to make the crumbs, but we have modernized the kitchen a tad.
2Dissolve the lemon jello with the boiling water, sugar and the lemon juice and grated rind. Chill till a litte congealed. Beat it once it has congealed
Beat the canned milk till thick and then add to beaten jello. Beat
3Pad 2/3 cup of crumbs to the butter pyrex dish, bottom and sides. Pour the jello and milk mixture on top of the crumbs, Add the rest of the crumbs to the top and refrigerate until well set.
You could use Lime Jello, Lime juice with grated lime too. Or you can make it any flavor of Jello.