Lemon Ice-Box Cake I

Recipe View Step 1: Prepare the Crust (10 minutes). In a medium bowl, combine the crushed graham crackers, 1/2 cup sugar, and melted butter. Mix well until evenly moistened. Press the mixture firmly into the bottom of a 9x13 inch pan to create a compact crust.

Recipe View Step 2: Infuse the Gelatin (5 minutes). In a separate bowl, dissolve the lemon gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved and let it cool to room temperature.

Recipe View Step 3: Create the Creamy Filling (15 minutes). In a large mixing bowl, whip the chilled evaporated milk until light and fluffy. Gradually add the 1 cup of sugar and lemon juice, continuing to whip until the sugar is fully dissolved and the mixture is smooth and creamy. Gently fold in the cooled gelatin mixture, followed by the drained crushed pineapple.

Recipe View Step 4: Assemble and Chill (5 minutes + at least 4 hours chilling). Pour the lemon mixture evenly over the prepared graham cracker crust in the pan. Sprinkle the remaining 1/2 cup of crushed graham crackers over the top. If desired, garnish with chopped maraschino cherries. Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the cake to set completely.

Recipe View Step 5: Serve (5 minutes). Once the cake is firm, cut it into squares and serve chilled. Enjoy the tangy and refreshing flavors of this classic Lemon Ice-Box Cake!