Lemon Pudding


  • 1 small box lemon gelatin
  • 2 cups water
  • 1 can evaporated milk, whipped
  • 1 lemon
  • 3/4 cup sugar
  • vanilla wafers



Dissolve 1 small box lemon gelatin in 2 cups boiling water. Let stand until cool to the stage of syrup. When gelatin has been whipped to a frothy stage, add it to the whipped canned milk. Add juice and grated rind from 1 lemon. Add sugar. On the bottom of a pan or dish,k place a layer of crushed vanilla wafers. Pour the milk-lemon mixture on this. Spread crumbs on top and place in refrigerator for a few hours before serving.

Note: To whip canned milk, place can and all utensils in refrigerator to chill. It whips best if all things are ice cold.


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