Grandmother's Lemon Jello Cake Recipe

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Grandmother's Lemon Jello Cake

Bonnie Beck


Pucker power from my grandmother.

I remember asking an old lady once, when I was a young, what her favorite modern upgrade was. Her, comment was "running water."

pinch tips: How to Use Hand & Stand Mixers





10 Min


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

Directions Step-By-Step

Butter 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.
Dissolve 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
Pad 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.

About this Recipe

Course/Dish: Cakes, Other Desserts
Other Tag: Quick & Easy
Hashtags: #lemon, #jello