Recipe by Glenda
"Light, fluffy dessert-like cake with a taste of cheesecake."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
graham crackers, crushed
1 (12 fluid ounce) can
evaporated milk, chilled
1 (3 ounce) package
lemon flavored Jell-O®
crushed pineapple, drained
graham cracker crumbs
maraschino cherries, drained and chopped
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 crumbs, 1 stick butter and 5 tbsp. sugar for the crust and baked 6 minutes in 350 degree oven. Also added some lemon zest to the juice and used 4 oz. of the cream cheese. Next time I will use the 8 oz. of the cream cheese. I am also going to try it with lime jello and the juice from limes (a key lime twist perhaps!!) Thanks Glenda for the recipe!
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 wafers, or maybe a shortbread type crust. I think those types of crusts would compliment the lemon flavor instead of clashing with it the way the graham cracker one did. My other thought is that it would be a more successful dessert if it were a bit more firm. The filling was just too mushy to serve well. I think a little for firmness would also make the dessert more palatable.
I think the recipe calls for the cake to be chilled...which means to be put in the fridge not the freezer.
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 1/2c. melted butter and 1/2c. sugar, pressed about 3/4 into pan for base and reserved remaining amount to sprinkle on top. Putting the evaporated milk in the freezer for about 1 & 1/2hrs and chilling the beater and bowl made whipping the milk a breeze. Even my husband (who doesn't usually enjoy desserts) loved it :-)
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 with a fork. Second, the taste was great although being so cold, it tended to lose a lot of taste... just like when something is too hot it taste less, same thing when it is freezing cold. BUT I'm really not discarting the recipe, I simply think that it would gain in being served perhaps 15 minutes after being taken out of the freezer... which, if the case, should have been noted in the recipe.
I made it yesterday and used granulated Splenda and sugarfree gelatin.
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.
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 absolutely devoured the entire 9x13 dish, most going back for seconds.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Ice-Box Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 55
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This moist, delicious lemon sheet cake is so quick and easy to make!
See how to make an incredibly easy, entirely essential holiday classic.
See how to make light, lemony cupcakes from scratch.