Name: Lemon Ice-Box Cake I
Yield: 24
Ingredients: Graham crackers, crushed - 14; White sugar - ½ cup; Melted butter - ½ cup; Evaporated milk, chilled - 1 (12 fluid ounce) can; White sugar - 1 cup; Lemons, juiced - 2; Lemon flavored Jell-O® - 1 (3 ounce) package; Crushed pineapple, drained - 1 cup; Graham cracker crumbs - ½ cup; Maraschino cherries, drained and chopped - ¼ cup

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Ingredients for - Lemon Ice-Box Cake I

1. Graham crackers, crushed - 14

2. White sugar - ½ cup

3. Melted butter - ½ cup

4. Evaporated milk, chilled - 1 (12 fluid ounce) can

5. White sugar - 1 cup

6. Lemons, juiced - 2

7. Lemon flavored Jell-O® - 1 (3 ounce) package

8. Crushed pineapple, drained - 1 cup

9. Graham cracker crumbs - ½ cup

10. Maraschino cherries, drained and chopped - ¼ cup

How to cook deliciously - Lemon Ice-Box Cake I

1. Stage

To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.

2. Stage

Mix lemon gelatin with 1 cup boiling water and let cool.

3. Stage

Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.

4. Stage

Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.