Reader Recipe
Lemon Fruit Freeze

Dianne Butler | Trinity Valley EC

1/2 cup butter, melted
1/3 cup sugar
2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1 can (21 ounces) lemon pie filling
1 can (17 ounces) fruit cocktail, well drained
2 cups whipped topping

  • Preheat oven to 375 degrees.
  • Mix melted butter with sugar, then graham cracker crumbs, reserving 1/4 cup of mixture for garnish.
  • Press onto bottom of 9-by-13-inch dish and bake 8 minutes. Remove from oven and cool.
  • In a large bowl, mix condensed milk and lemon juice. Mix in pie filling and fruit cocktail.
  • Pour mixture over crust. Top with whipped topping and reserved crumb mixture.
  • Freeze 4 hours. Remove from freezer about 20 minutes before serving.

Servings: 16. Serving size: 6 ounces. Per serving: 280 calories, 3.07 g protein, 10.66 g fat, 43.79 g carbohydrates, 1.2 g dietary fiber, 103 mg sodium, 33.57 g sugars, 23 mg cholesterol

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