Publisher Photo
Publisher Photo
As kids, we always looked forward to my aunt bringing this wonderful dish to Thanksgiving and Christmas dinner. —Mary Richart, Roaring Branch, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 package (3 ounces) lime gelatin
  • 1/4 cup sugar
  • 1 cup boiling water
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons butter, melted

Directions

Place gelatin and sugar in a bowl. Add boiling water to gelatin mixture; stir 2 minutes to completely dissolve. Refrigerate until very thick, about 30 minutes.
Meanwhile, place milk and mixer beaters in a bowl. Freeze until ice crystals form around edge of bowl, about 30 minutes. Beat milk on high speed until light and fluffy. While beating, pour in thickened jello mixture; beat on high until soft peaks form.
Pour into an 11x7-in. dish. Mix cracker crumbs and butter; sprinkle over top. Refrigerate, covered, at least 4 hours before serving. Yield: 12 servings.
Originally published as Lime Chiffon Jello in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p120

  • 1 package (3 ounces) lime gelatin
  • 1/4 cup sugar
  • 1 cup boiling water
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  1. Place gelatin and sugar in a bowl. Add boiling water to gelatin mixture; stir 2 minutes to completely dissolve. Refrigerate until very thick, about 30 minutes.
  2. Meanwhile, place milk and mixer beaters in a bowl. Freeze until ice crystals form around edge of bowl, about 30 minutes. Beat milk on high speed until light and fluffy. While beating, pour in thickened jello mixture; beat on high until soft peaks form.
  3. Pour into an 11x7-in. dish. Mix cracker crumbs and butter; sprinkle over top. Refrigerate, covered, at least 4 hours before serving. Yield: 12 servings.
Originally published as Lime Chiffon Jello in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p120

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