Cream of Lime

This is perfect for a summer dessert but I'm inspired by the warm weather and the promise of Spring ...

Ingredients for Crust:

400g Graham Cracker Crumbs
1/2 c melted butter or margerine
1/4 sugar
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Ingredients for Filling:

1 pkg Lime Jello
1/4 c sugar
1 c boiling water
1 can evaporated milk (must be 2% ~ skim won't whip up as well)
3 Tbl Lemon Juice


Directions:

First things first - put the tin of milk in the freezer so that it gets ice cold.  It's hard to time as it all depends on what your refrigerator's setting is at.  Keep shaking it until it sounds pretty thick

While the milk is chillin', , ix all crust ingredients together and press into a 9 x 12 pan saving about 1/2 c of the crumb mix for later:

When you milk seems chilled it's time to prep the Jello, mix the powder, sugar, and boiling water in a bowl and set aside for later.  Get the milk and pour it into a bowl and beat on high until the milk is frothy and forms slight peaks.  Add the Jello mix and beat, then add the lemon juice while still beating.  Once everything is whipped up, pour mixture over the graham crust.  Sprinkle the graham crumbs that you set aside over the top and then put into the fridge to chill at least 3 to four hours.

Happy Feasting!