Dessert

Layered Citrus Dessert

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prep time

20 min

total time

12 hr 20 min

makes

10 servings, 1 piece (110 g) each

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kraft

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What You Need

2 lemons, divided

1 can (300 mL) sweetened condensed milk

1 can (370 mL) evaporated milk

24 Honey Maid Graham Wafers, divided

1 cup thawed Cool Whip Whipped Topping

Make It

GRATE zest from 1 lemon; set aside. Cut both lemons in half; squeeze to measure 7 Tbsp. juice. Mix milks in small bowl. Add lemon juice, 1 Tbsp. at a time, stirring with fork after each addition until well blended. (Mixture will thicken to a soft custard-like consistency.) Stir in zest.

ARRANGE 6 wafers on bottom of 8x4-inch loaf pan, trimming if necessary to make snug fit; cover with 1 cup milk mixture, spreading to completely cover wafers. Repeat layers twice. Cover with remaining wafers.

REFRIGERATE overnight. Unmold onto plate just before serving. Spread Cool Whip over top of dessert.

kraft kitchens tips

Important Note

For best results, prepare dessert with regular sweetened condensed and evaporated milks. Using low-fat products can result in a softer texture.

How to Easily Unmold Dessert

For easy unmolding of dessert, line empty pan with plastic wrap before using to prepare dessert.

Cooking Know-How

As the dessert refrigerates overnight, the wafers will soften as they absorb the milk mixture.

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rating

I made this recipe according to the instructions. I did not substitute the evaporated milk for a lower fat version and had great success with it. The milk mixture started to thicken by the 6th tablespoon of lemon juice. I believe the key to thickening is the lemon juice and most likely the 12 hours in the fridge prior to serving. I also put it in the freezer for half an hour just before adding the Cool Whip topping. It was great and I got many compliments. Will definitely make it again.
posted by a cook | on 11/28/2011

rating

A delicious dessert; I followed the directions to the letter because I am a beginner, but then added more wafers to soak up the excess liquid based on the other reviews. I will definitely make this again, not altering the recipe whatsoever.
posted by a cook | on 8/19/2011

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I tried this recipe which was very easy, but unfortunately the liquid did not thicken as the recipe said it would and the whole dessert went to the garbage. I even tried making a pie with the leftover liquid as I could not make layers with it - the crackers just floated to the top - but even the pie did not work. It was more like sweet lemon soup in a graham cracker crust:(
posted by Shannonp02 | on 7/30/2011

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This recipe did NOT work!!! The liquids were runny and did not firm up, even after overnight refrigeration. Wish I had read the reviews before I made it. Apparently the Kraft Kitchen has tested this recipe twice......I think they should test it again....or check that they've listed the ingredients properly.
posted by a cook | on 7/20/2011

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I tried twice to make this dessert using the exact ingredients and BOTH times the milk mixture did not thicken. What did I do wrong? Why did the mixture not thicken? HELP! As soon as I turned the dessert on to the plate, it ran everywhere. It tasted delicious, but I couldn't serve it this way.
posted by a cook | on 6/6/2011

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My daughter (17 yrs old) bough the exact ingredients listed. Followed the direction to a T. It was runny and did not thicken. I decided to try to rescue it by adding a bit of cornstarch. it took forever but it finally thickened up slightly. I emailed Kraft and they said the recipe was"double tested" well I guess NOT!!! My daughter was really upset as she wanted to surprise me.
posted by evak01 | on 5/21/2011

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while I was stirring "the milks" with the lemon juice it became clear to me that this mixture was far too runny - I grabbed a package of Vanilla Instant Pudding and beat it in with the milk mixture - worked perfectly, set quickly and was delicious!
posted by mygalalkal | on 5/19/2011

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Sure it looks great, followed the recipe (easy) yes, but what a flop, wasted, as most other reviews milk mixture did not thicken. I thought these recipes were tested first. Kraft should surely review this recipe.
posted by koogle44 | on 5/14/2011

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It was tasty, but did not thicken like everyone else said. I wonder if they meant cream cheese, not evaporated milk. If I ever tried it again, I would substitute that.
posted by cletain | on 5/12/2011

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My daughter tried to make this for Mother's Day, it is very RUNNY so we are scrapping it - I HATE wasting food. :-/. The only thing different was that I bought fat-free evaporated milk to cut back a few calories ...? <<< Response from Kraft Kitchens Expert, Wendy ~ Using lower fat evaporated milk or sweetened condensed milk will cause the mixture to be thin. Use only regular products in this recipe. >>>
posted by keith | on 5/11/2011