Lemon Icebox Pudding

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READY IN: 23mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chill evaporated milk for several hours.
  • Sprinkle gelatin over 1/3 cup cold water; let sit 5 minutes.
  • In the top of a double boiler, beat egg yolks and sugar until very light; add lemon juice.
  • Cook over boiling water until thickened, 2-3 minutes.
  • Add lemon peel.
  • Stir in gelatin.
  • Cool until syrupy.
  • Beat egg whites to form stiff peaks.
  • Fold egg whites into cooled gelatin mixture.
  • Whip chilled milk until light.
  • Fold milk gently into gelatin mixture.
  • Blend cookie crumbs, nuts and melted butter.
  • Sprinkle 1/3 of crumbs into the bottom of an 8" square pan.
  • Spoon 1/2 of the lemon mixture over the crumbs.
  • Repeat; end with the last 1/3 of the crumbs.
  • Chill until firm.
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