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

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.