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LEMON PIE
1 pkg. lemon gelatin instant Jello
1 lg. pkg. cream cheese
1 c. hot water
Juice of 2 lemons
1 1/3 c. sugar
1 lg. can evaporated milk
1 tsp. vanilla
Yellow food coloring
CRUST
2 c. 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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since November 29, 1996.
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