Lemon Fluff Dessert

Name: Lemon Fluff Dessert
Prep time: 25 min
Total time: 25 min
Yield: 12 servings
Ingredients: 1 can (12 ounces) evaporated milk; 1 package (3 ounces) lemon gelatin; 1-1/4 cups sugar, divided; 1-1/3 cups boiling water; 1/4 cup lemon juice; 2 cups graham cracker crumbs; 1/2 cup butter, melted

Total Time Prep: 25 min. + chilling

Yield 12 servings

Test Kitchen Approved

This easy-breezy lemon fluff dessert looks fancy, layering a crisp graham cracker crust with an airy, creamy citrusy topping. The truth? It's made with evaporated milk, a boxed gelatin mix and crumbs.

Ingredients

1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1-1/4 cups sugar, divided
1-1/3 cups boiling water
1/4 cup lemon juice
2 cups graham cracker crumbs
1/2 cup butter, melted

Directions

Chill evaporated milk, metal bowl and whisk for stand mixer or beaters.
Meanwhile, in a large bowl, dissolve gelatin and 1 cup sugar in boiling water. Stir in lemon juice. Cover and refrigerate until thick and syrupy, about 1-1/2 hours.
Combine crumbs, remaining sugar and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool completely on a wire rack.
In the chilled metal bowl, beat chilled evaporated milk until soft peaks form. Beat thickened gelatin mixture until tiny bubbles form. Fold whipped milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

Nutrition Facts

1 piece: 284 calories, 11g fat (6g saturated fat), 29mg cholesterol, 181mg sodium, 43g carbohydrate (34g sugars, 1g fiber), 4g protein.

Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia

Recipe Creator