Ingredients
- Crust:
- 12 graham crackers, crushed
- 3 tbsp. sugar
- 3 tbsp. butter
- Filling:
- 1 3 oz. box cherry jello
- 1 3 oz. box lime jello
- 1 10 oz. can evaporated milk, chilled and slightly frozen
- 4 tbs. sugar divided
Preparation
Step 1
Crust:
Mix together then put into the bottom of a 9 x 13 pan pressing with fingertips to cover the bottom and sides of the pan; reserve a little to sprinkle on the top of the cake.
Filling:
Dissolve 1 pkg. lime jello in 1 cup hot water with 2 tbsp. sugar. Stir until dissolved and add 3/4 cup ice water. Put into the refrigerator until the consistency of egg whites. Do the same with the cherry jello.
Beat slightly frozen evaporated until it stands in peaks. Divide in half. Whip the lime jello until foamy and gradually add to evaporated until thoroughly blended. Pour onto graham cracker crust. Repeat with cherry jello, but instead of pouring it into the pan, spoon it carefully to avoid depression in the bottom color. Sprinkle with reserved crumbs.