2 cans (13 oz each) evaporated milk
1 package (6 oz) lemon gelatin
2 cups boiling water
1 cups cold water
4 tsp grated lemon rind (2 lemons)
1 cup lemon juice
2 cup vanilla wafer crumbs (28 wafers)
1 cup sugar
1 oz (1 square) semisweet chocolate, coarsely grated (optional)
2 cups heavy cream, whipped (optional)
Pour evaporated milk into 2 metal loaf pans, 9 x 5", and freeze
crystals form, about 2 hours. Chill the large bowl of a heavy
and the beaters in refrigerator.
Meanwhile, dissolve gelatin in boiling water; stir in cold water,
and juice. Cool at room temperature until as thick as unbeaten
Sprinkle half of the wafer crumbs into 2 glass pans, 13 x 9 x 2".
substitute graham wafer crumbs, or even use whole wafers fitting
to cover the bottom surface of the pans.
In a chilled bowl, whip partially frozen evaporated milk until
Gradually beat in sugar, then the gelatin mixture until well blended.
Turn into prepared dishes. Sprinkle remaining wafer crumbs
Sprinkle with chocolate. Chill until firm, several hours
over night. Cut
into rectangles or squares and serve with whipped cream.
Make Ahead: Lemon fluff is excellent prepared the
After it is set, cover closely with aluminum foil or plastic wrap.
dessert can be held in the refrigerator for 2 to 3 days if well
can't get enuf!