Layered Lemon Dessert

from Kraft
Photo by Dawn D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can (14 oz) sweetened condensed milk

  • 1

    can (12 oz) evaporated milk

  • Zest of 1 large lemon

  • 7

    Tbsp. fresh lemon juice

  • Graham crackers

  • 1-2

    C. Cool Whip/whipped cream

Directions

Combine milks in small bowl. Add lemon juice, 1 Tbsp. at a time, whisking after each addition until well blended. Mixture will become thick. Stir in zest. Line 9x5 (bread loaf pan) with plastic wrap (for easy unmolding at the end). Arrange graham crackers on the bottom of the pan-trimming to make them fit. Cover with 1 C. lemon milk mixture, spreading to completely cover graham crackers. Repeat layers twice. Cover with a layer of graham crackers. Refrigerate overnight. Unmold onto plate just before serving. Spread with whipped cream over top. Enjoy! *I covered the top and sides, but you don’t have to. **You will need 2-3 large lemons to get enough juice for this recipe.

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