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Carnation Milk Dessert
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Description
While living in Africa as a young bride many moons ago I met a couple that had lived there most of their married life even though they were Canadian. Jean and Ralph…a lovely couple and boy could he dance and the funny thing was you didn’t need to!! When he took you on the floor you became an expert too and I always felt like Ginger Rogers floating around in his arms!!
This is a recipe they shared with me one night while dining at their place and I’d like to share it with all of you.
Ingredients
- 26 whole Graham Wafers Crushed Fine
- ½ cups Brown Sugar
- ½ cups Butter
- 1 package 3 Oz Lemon Jello Mix
- ½ cups Hot Water
- 1 whole Lemon, Grated Zest And The Juice
- ½ cups White Sugar
- 1 can Very Cold Carnation Milk (evaporated Milk) 12 Ounce
- 1 can 19 Ounce Crushed Pineapple, Drained Well
Preparation
Crush graham wafers and mix with brown sugar and butter. Press approximately 3 /4 of the graham mixture into a 15 x 16 pan(9 x 13 will do as well but this makes a lot so it will be a little higher in the pan). Save the remaining crumbs for the top. Chill the crust.
Dissolve the lemon Jello in the 1/2 cup of hot water. Let cool. Once it’s cooled some, add the juice and grated rind from the lemon and the 1/2 cup of white sugar to the Jello. Mix well.
Whip the VERY COLD carnation milk until stiff. Add the lemon mixture and the drained crushed pineapple. Pour over crumbs in pan. Sprinkle with remaining crumbs and chill.
This is a very old fashioned dessert that has been around a long time probably when the icebox was popular. It makes a great summer time dessert as there is no cooking and it is very refreshing on a hot summer day!! Enjoy!!
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