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Upside-Down Lemon Meringue Dessert

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Rate this recipe 4.5/5 (15 Votes)

Ingredients

  • 1/4 cup sugar
  • 2 Tbsp. cornstarch
  • 2-1/2 cups water
  • 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
  • 2 tsp. lemon zest
  • 2 cups JET-PUFFED Miniature Marshmallows
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 Tbsp. graham cracker crumbs

Details

Servings 12
Adapted from kraft.com

Preparation

Step 1

MIX sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.

MEANWHILE, microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 min. or until marshmallows are puffed. Stir until marshmallows are completely melted and mixture is well blended. Stir in vanilla; cool 5 min. Blend in sour cream. Pour into 9-inch square pan or 8-or-9-inch round pan sprayed with cooking spray. Refrigerate until ready to use.

SPOON gelatin mixture gently over marshmallow layer in pan. Refrigerate 2 hours or until firm. Sprinkle with graham crumbs. Unmold dessert onto serving plate just before serving.




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