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Print this Recipe    Lemon Icebox 06

LEMON BISK

1 pkg. lemon gelatin instant Jello
1 lg. pkg. cream cheese
1 cup hot water
Juice of 2 lemons
1 1/3 cup sugar
1 lg. can evaporated milk
1 tsp. vanilla
yellow food coloring

2 cup graham cracker crumbs
1 stick margarine
2 Tbsp. sugar

Mix Jello, sugar, lemon juice and hot water together. Cream the
cheese and add the Jello mix together with cream cheese. Get the
canned milk ice cold and flaky (put in freezer several hours to
get cold). Beat until it stands in a peak, add vanilla and fold
Jello mixture to whipped milk. Add a drop or 2 of yellow food
coloring. Put a layer of the crumb crust in a buttered 9x13x2 inch
pan. Pour in Jello mixture, sprinkle a few crumbs on top. Cover,
refrigerate overnight before serving.

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