Lemon Mousse

Graham Wafer Crust

1 1/2 graham cracker crumbs
3 tbsp. margarine, melted
3 tbsp orange juice
2 tbsp sugar

Mousse Mixture

12 oz can 2% evaporated milk, chilled for 24 hours
3 oz pkg. lemon jello
1 1/4 c. boiling water
1/2 cup sugar
Juice of 2 lemons

preheat oven to 350 deg. spray a 9×12 pyrex casserole with Pam. combine
ingred. for crust and mix well. reserve 1/3 cup of mixture for topping.
press remainder into the bottom of pan and bake for 5 to 7 min. Let cool.

Place can of milk in the refrigerator 24 hours in advance. Mix jello,
boiling water and sugar with the juice of one lemon. refrigerate until thick
but not set, about 45 min.

In a mixmaster beat chilled milk with the juice of a lemon untill soft peaks
form, about 5 min.
In another bowl using mixmaster beat up jello mixture until light and
blended. Pour jello mixture into bowl of whipped milk mixture and fold
together well using mixmaster at low speed untill all blended, pour over
crumb base. Sprinkle with reserved crumbs. refrigerate for 6 to 8 hours
before serving.

serves 2 – 18, depending on how much you love this. does not freeze.
enjoy, one of my families favorites

The evaporated milk, istead of cream makes it low in fat.