Easy Lemon Chiffon Pie
|Evaporated milk||2 Can (20 oz)|
|Lemon gelatin||6 Ounce|
|Hot water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemons||2 , juiced|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Ladyfingers||24 Ounce (2 Packages)|
Place milk in bowl; let freeze slightly.
Mix gelatin and water; let jell slightly.
Beat milk and sugar in large cold bowl at high speed until thick.
Add lemon juice and gelatin mixture; beat slightly.
Butter a 9-inch springform pan.
Press cracker crumbs on bottom and ladyfingers around sides.
Pour lemon mixture in; chill.
Unmold; garnish with whipped cream.