Description
A refreshing no-bake dessert with a buttery Oreo crust, zesty lemon jello filling, and airy whipped evaporated milk layer. Perfect for summer gatherings or a light, creamy treat.
Ingredients
1 ½ cups Oreo cookies (crushed)
¼ cup melted unsalted butter
1 (3 oz) package lemon Jello mix
1 can (12 oz) evaporated milk
2 tablespoons fresh lemon juice
½ cup granulated sugar
1 teaspoon vanilla extract
1 can (12 oz) evaporated milk (for whipping)
Instructions
Crush Oreo cookies into fine crumbs using a food processor or rolling pin.
Mix with melted butter until the mixture holds together.
Press the mixture into the bottom of an 8-inch pie dish or a 9×9 inch pan.
In a large bowl, combine Jello mix, evaporated milk, lemon juice, ½ cup sugar, and vanilla extract. Stir until sugar dissolves.
Pour the mixture over the crust and refrigerate for at least 4 hours or until set.
Pour evaporated milk into a bowl and whip with an electric mixer until stiff peaks form.
Gently fold the whipped milk into the set Jello mixture.
Freeze for 2-3 hours until firm.
Chill in the refrigerator for 10-15 minutes before serving.
Notes
For a crispier crust, bake the prepared crust at 350°F for 8-10 minutes, then cool before adding the filling.
Substitute graham crackers for a traditional crust base.
Store in an airtight container in the freezer for up to 2 weeks. Thaw slightly before serving.
Nutrition
- Serving Size: 1 slice (8 servings total)
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg