| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruits, Jello |
12 |
Servings |
INGREDIENTS
| 24 |
|
Graham crackers; crushed |
| 1/4 |
c |
Butter; melted |
| 1/4 |
c |
Sugar |
|
|
Juice of 2 lemons |
| 6 |
|
Eggs; separated |
| 2/3 |
c |
Sugar |
| 1 |
lg |
Lemon Jello |
| 2 |
c |
Water; boiling |
| 1 |
c |
Whipping cream |
| 3 |
tb |
Sugar |
INSTRUCTIONS
Mix graham cracker crumbs with the butter and 1/4 c sugar. Spread half of
this mixture on bottom of a 9x13" loaf pan. Mix the Jello, water and lemon
juice. Chill until partially set. Beat egg whites stiffly and add the 2/3 c
sugar. Set aside. Beat egg yolk and add to Jello mixture, mixing throughly.
Fold in beaten egg whites. Pour over crumb mixture in pan. Whip the cream,
adding 3 T sugar gradually. Spread over Jello mixture. Top with remaining
crumb mixture. Refrigerate serveral hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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