Makes 10 Servings
Ingredients:
1 (12 ounce) can evaporated milk
1 (12 ounce) can evaporated milk
1 (3 ounce) package lemon gelatin
1 cup granulated (white) sugar
1 3/4 cups boiling water
1/4 cup lemon juice
3/4 cup whipped topping
1 medium lemon, sliced
10 sprigs mint
Method:
Pour milk into a small mixing bowl; place the mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or until chilled.
Meanwhile, in a large mixing bowl, dissolve gelatin and sugar in water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1 1/2 hours.
Beat gelatin until tiny bubbles form. Beat chilled milk until soft peaks form; fold into gelatin.
Pour into serving dishes. Refrigerate for at least 3 hours or overnight.
Garnish with whipped topping, lemon and mint.
