1 graham cracker crust, prepared or prepare yourself
1 12 ounce can evaporated skim milk
1 3 ounce box cherry, raspberry or strawberry Jello
1/4 cup sugar
1/2 cup boiling water|
3 tablespoons lemon juice
whipped topping
strawberries, cherries or raspberries
Graham Cracker Crust
1 cup graham cracker crumbs
2 teaspoons honey, optional
1/4 cup melted butter or margarine
Combine and mix well. Press into a 9 inch pie plate. Bake at 375F for 5 minutes, to set. Chill a can of evaporated milk in your freezer 45 minutes, just to the freezing point. Open can before putting into freezer. Meanwhile, combine Jello, sugar and boiling water. Dissolve well. When the milk is ready to beat, whip at high speed until frothy, then add lemon juice and the cooled Jello syrup. Fold well until thick, then pour into prepared pie crust. Use whipped topping to create rosettes on top. Add fruit on top of whipped cream. Garnish with strawberries, cherries or raspberries. Chill overnight or for several hours.
Recipe Index | Home