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My review
Lemon Ice-Box Cake I
Glenda
"Light, fluffy dessert-like cake with a taste of cheesecake."
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Ingredients
servings 169Original recipe yields 24 servings (1 -9x13 inch cake)
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Directions
{{model.addEditText}} Print- To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
- Mix lemon gelatin with 1 cup boiling water and let cool.
- Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
- Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight.<BR> Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.
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Reviews
Read all reviews 1416 Ratings
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Most helpful positive review
5/22/2006
WHY, WHY, WHY??? Why are there no more reviews (but one - and now mine) for this recipe? I made it because I love lemon and it sounded good. It was wonderful!! I used 2 cups graham cracker crum...
Most helpful critical review
7/3/2013
This recipe wasn't my favorite. My first comment is that the graham cracker crust doesn't go well with the lemon flavor of the filling. It would have been better using a crust made from Nila w...
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5/22/2006
WHY, WHY, WHY??? Why are there no more reviews (but one - and now mine) for this recipe? I made it because I love lemon and it sounded good. It was wonderful!! I used 2 cups graham cracker crum...
6/2/2007
Reminds me of a childhood favourite my Nana used to make! I found the juice of 2 lemons made it quite tart, so next time I'll probably use just one. I mixed 2 cups graham cracker crumbs with 1/2...
9/1/2008
I think the recipe calls for the cake to be chilled...which means to be put in the fridge not the freezer.
8/1/2007
I truly don't want to be a party pooper but I do have questions about this. First I'm not sure how we should have eaten it, with our fingers or with a fork... as it was really frozen hard to cut...
7/14/2011
I made it yesterday and used granulated Splenda and sugarfree gelatin.
9/4/2007
This was delicious! Light, refreshing and simple. I would probably cut back to 1/2 cup sugar instead of 1 to keep it a little more tangy.
7/22/2008
The perfect end to a summer get-together. I thought that the cream cheese and sugar might be lumpy but it worked perfectly. Easy to prepare, light, absolutely delicious desert. 10 people abso...
6/17/2009
What a lovely refreshing recipe. Some complained it was too tart well just cut back on lemon. Also, I noticed that another review said it was too frozen to serve immediately - it is not suppo...
1/18/2009
I must have done something wrong with this because mine didn't firm up and was way too tart. Maybe i didn't chill the milk long enough. Maybe the lemons were too large. I'm not sure what i did o...