Kuiphof Family Recipes

• 1 can of Carnation evaporated milk, chilled
• 1 small box of Lemon Jello (sugar free)
• 1 1/4 C. boiling water
• 1/3 C. sugar
• 1 lemon (juice and rind)
• 1 pinch salt
• 20 graham crackers
• 1/2 C. melted margarine

Crush the graham crackers and stir in the melted margarine. Press the crumbs into the bottom of a 9x13" glass dish and then refrigerate. (Optional: set aside a small amount of the crumbs to sprinkle on top of the dessert.)

Mix boiling water & Jello until the Jello is fully dissolved. Add sugar and stir until it is dissolved as well. Stir in lemon juice, rind and salt and refrigerate until it forms a syrup consistency.

Once the syrup has formed, whisk it to remove lumps and then set it aside.

Beat the chilled evaporated milk with an electric mixer until it is light and fluffy and forms soft peaks. Fold in the lemon syrup, with as little effort as possible, to maintain the fluffy consistency.

Pour the mixture over the graham cracker crust (again, with as little effort as possible, in order to maintain the fluffy consistency). If you set aside some graham cracker crumbs, sprinkle them on top. Then refrigerate until ready to serve.