I read almost all the reviews before I tried this. I went ahead and used evap milk, taking the advice of others and putting it and the bowl and beaters in the freezer, which I do believe helped with getting it to stiff peaks. I also added a couple of tablespoons of fresh lemon juice to the gelatin mixture. I had no problems getting the milk to peak, but I wasn't happy with the results. It was foamy rather than creamy....the texture of the filling was like a foam sponge. I guess I was looking for creamy rather than foamy. But it had a nice lemony taste to it. Also, I don't think the quantities of things were quite right....I could find no 5-oz can of evap milk...only 12, and I used all 12 ounces as others said. But I think there was far too much graham cracker mixture. Would have made it with less graham and a little more butter so that it would hold together better. It was tasty but disappointing. I think it would have been better made with whipped topping instead of the whipped evap milk.
Was this review helpful?
0 users found this review helpful
I read almost all the reviews before I tried this. I went ahead and used evap milk, taking...