Tuesday, April 1, 2014

Lemon Pudding

  • 2 (14 ounces) cans condensed milk
  • 2 (315 gramos -11 ounces) cans evaporated milk
  • 16 graham crackers crushed
  • 1/2 cup + 2 tablespoons lemon juice
  • Lemon slices
  1. In a mixing bowl, place milk and mix well. Add lemon juice, stirring well until the mixture thickens.
  2. Place  half of the crushed cookies in a mold and add the mixture. Freeze for several hours.
  3. Serve over crystal glasses; garnish with a spring of crushed cookies and a slice of lemon. 
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