One that I remember was a dessert that must have been wildly popular back then - it was always there on the luncheon table! It had a crumb crust on the bottom and was served cut in squares that were about 2 inches or more tall and topped with a tiny sprinkling of the crumb mixture like the crust. I recall an intense lime flavor and a wonderfully light texture - like "whoosh" in your mouth.

For some reason I think it was made with evaporated milk and lime juice but I may have dreamed that.

Anybody remember or have this recipe?

No chocolate. And the fluffy stuff between the crumbs on the bottom and the few crumbs on top was perfectly consistent - no pineapple chunks...no marshmallows. Just fluff - of an oddly "whooshy" kind. Like trapped air. Surely someone has an ancient aunt or Mama who has that recipe buried in an old box somewhere?

Wish I had a week off from work to experiment.

Lime or Lemon Bisque
Yield: 12-16 Servings

1 package lime or lemon Jello
1 large can of evaporated milk
3/4 cup sugar
1-1/2 cups boiling water
l lime or lemon, juice and rind (zest)
2 cups graham cracker crumbs, finely crushed (or vanilla wafers)

Using a heavy mixing bowl, prepare Jello according to package directions, using 1-1/2 cups boiling
water. Add the sugar, stirring to dissolve completely. Put mixture into freezer and chill until it
reaches a consistency of "heavy cream". In the meantime, pour the milk into a metal mixing bowl
and place it into the freezer until it reaches same "heavy cream" consistency (approx. 3-4 hours
depending on freezer idiosyncracies).

Either grate the rind of lime or lemon, or strip it off with a zester; reserve. (Note: using less pressure with the
zester means it will not be necessary to further finely chop peel.)

Crush the graham crackers until the resulting crumb is almost powdery; divide crumbs equally into 2
cups. Spread 1 cup of crumbs evenly over a 9- x 13- x 2-inch glass baking dish.

Using either a hand-held or stationery mixer, whip the evaporated milk until full volume is reached;
set aside. Whip Jello until light, then fold into milk mixture, continuing to gently fold until
completely blended.

Pour milk-Jello mixture over cracker crumbs, then cover with remaining crumbs. Mixture should
chill for a minimum of 6 hours; however, flavor improves best overnight.

Lemon bisque]
Categories: Desserts
Yield: 10 Servings
1 pk Lemon Jello
2 ½ c Graham wafer crumbs
4 tb White sugar
4 tb Brown sugar
2 tb Butter
¼ ts Cinnamon
1 c Carnation milk very cold
1 ea Lemon [grated rind & juice]i
¾ c Sugar
Prepare jello and let set till like syrup. Prepare crumbs,sugar, brown sugar and butter by rubbing to-gether, set aside. Beat the can of Carnation milk till thick, add juice and rind of lemon, 3/4 c white sugar and add the jello. Spread half of crumbs in 13 x 10 1/2 pan, pour in jello mixture and put rest of crumbs on top. Refrigerate. Delicious!

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LIME JELLO BISQUE - Governor of Delaware

Ingredients
1-1/2 cups applesauce
1 package lime Jello gelatin
3/4 cup sugar
1 large can evaporated milk, chilled
1 Tablespoon lemon juice
Few drops green food coloring
1 cup graham cracker crumbs
2 Tablespoons butter
1/4 cup ground walnuts
12 cherry halves

Heat applesauce and sugar to boiling point; add gelatin. Let cool until stiff. Beat chilled milk until stiff. Add applesauce mixture, lemon juice, and food coloring. Mix cracker crumbs and butter. Line baking pan with cracker mixture. Pour into baking dish and top with ground walnuts and cherries. Refrigerate until set.

And I learned something new....never heard of Milnot before!!

Thanks!

I found a recipe in Wayne Church Cookbook. Lemon but sounds similiar
LEMON DESSERT
1 14 c boiling water
1 can (1 2/3 c) evaporated milk, well chilled
1 small pkg. lemon jello
1/4 c sugar
Juice and grated rind of 1 lemon
Combine first four ingredients and let cool until syrupy. Beat the evaporated milk to consistency of whipped cream. Fold in jello mixture. Line bottom of 9 x 13 pan with vanilla wafer crumbs. Pour mixture over. Sprinkle more crumbs on top.

Our family did a different take on it. We just called it Fluff Dessert.

Basically, you take whatever flavor Jell-O you like. Lime is great! Make it according to directions, but don't let it get completely set. When it is not runny, but not totally firm, add it to either an envelope from a box of Dream Whip, or a regular carton of cool whip, or you can use a half pint of sweetened whipped cream. You can also whip up evaporated milk. You just need three to four cups of whipped topping or whipped cream.

Slowly add the jell-o into the whipped cream and keep whipping it. It will become whatever flavor/color you use. I like a layer of lime over a layer of cherry myself. So, it is thicker.

This is scooped into a 9x13 pan that has been prepped by making a graham cracker crust. The kind with sugar and butter and graham crackers that have been baked in it. it isn't crumbly, but sort of firm, and sweet buttery good.

After you have the jell-o whipped topping on top of the crust, you can sprinkle extra crust crumbles on top or not. You have to let it finish setting up in the fridge for at least 4 hours before serving it.

One of my own tricks to do, because I like the cherry and lime combo is to add lime zest to my lime part and add tart pie cherries beaten into my cherry part.

One of the really good options if you like spirits is to use lady fingers as the crust and squish them together really tightly. Drizzle them with Triple Sec/Lime Juice/Honey then do a lemon lim jell-o with the lemon and lime zest, but when you make the jell-0, do the hot water part according to the directions and then do the cold water part NOT with water but with Tequila! I like the texture of cool whip with this one more than whipped cream. It is as light as a feather and nice after a Mexican dinner. Very potent too.

LIME (OR LEMON) PIE
1 lg can frozen limeade [or BICARDI MIX!]
1 can sweetened condensed milk
1 8 or 16 container of COOL WHIP

Mix all ingredients w/ electric mixer;
Pour into graham crust;
Freeze.

If you want to dress it up, sprinkle some lime zest and/or graham cracker crumbs on top.

(Ginger-snap crust is good, too, but hard to get out of pie plate once frozen.)

chery2

Everyone is eating "lighter" these days and you can't find a dessert that is lighter than this one! LOL You could use sugar free jello and cool whip to lower the calories or for diabetics.

Teresa

I wouldn't even need a graham cracker crust! I could use the diet jell-o and cool whip and serve it in parfait glasses and maybe do a little sprinkle of something on top to finish it off.

Talk about an awesome diet dessert!!!! Thanks!

Thanks, everybody, for your input!

My Grandmother made this recipe(since I wasnt even around in the 50's) but this was a family favorite.

We called that lime fluffy stuff
Lime Sublime
1 large pk lime Jello
1/2 sugar
2TBS lemon juice(could use lime)
2 cups hot water

Mix above ingredients and refrigerate until like egg whites.
pour 2cups canned milk into freezer trays partially freeze. whip when slightly frozen.
(you can substitute 1 pk dream whip) make as directed.
fold into Jello cream and pour over crumbs.

crumb mix
2 cubes butter
2 cups gram cracker crumbs
2 cubs coconut(optional if you don't use double the gram cracker crumbs)
put into the bottom of a 9x15 pan(9x13 works) cover top with remaining crumbs.

Hope you enjoy this recipe from the past

In the 50's, my mom used to make a delicious dessert, recipe from the Helm's Bakery Co. It was called "Frow-Frow". She made it in a 15"x10" glass pan, it had a sugar cookie or shortbread bottom crust - not graham cracker, though that sounds good too, and a sprinkling of same on top of the dessert. I thought she used evaporated milk (not condensed) and lime jello. The dessert was very light, sweet and tangy due to the lime jello.