In our family, Lemon Glop is an institution.
First named Lemon Glop by my Grandma S., it is the dessert of choice for every member of our rather large family.
You can read up on Glop Love if you click on this link, but why not take a look at the recipe? I promise you, this is a lemony, citrusy, sunny, happy recipe. A guaranteed hit.
I have attached the pdf file for this recipe right here for your enjoyment. Go ahead, print it out, copy it and have your own Glop-a-palooza!!!
Before you even begin, put your Evaporated Milk in the refrigerator. If you want to be extra-sure that this recipe will work, go ahead and put your mixing bowl and beaters in the refrigerator as well.
– For the Glop:
1 3 oz. pkg Lemon Jello
3/4 Cup Boiling Water (I’ll just bet you have that available)
1 12 oz. Can Chilled Evaporated Milk
1 Cup Sugar
– For the Topping:
30 Vanilla Wafers
1/2 Cup Sugar
1/4 Cup Butter
Dissolve Jello in 3/4 cup hot water.
Let stand until syrupy.
Once the Jello is syrupy, whip it and set it aside (you might want to make the topping now).
Now you can get the chilled bowl and beaters out of the refrigerator. Whip the chilled evaporated milk until stiff.
Now that the milk is whipped, add the sugar, lemon juice and the grated rind of the lemon.
Add the whipped Jello mixture and mix it all together.
To make the topping, crush the vanilla wafers. Just pop the cookies in a zip lock bag and crush them with a rolling pin, can of corn (or whatever you happen to have in your pantry), mallet or tiny, powerful little hands. You can also put the cookies in a Cuisinart, but if you are cooking with kids, I guarantee they will want to crush the cookies for you.
Mix the cookies with 1/2 cup of sugar and 1/4 cup of melted butter.
Grease a 9 x 12 glass dish with butter and sprinkle with 1/2 of your sugary, buttery vanilla wafer crumbs.
Add the Glop.
Sprinkle remaining crumbs on top.
Cover and keep in freezer until you serve.
To serve, let it set out just a few minutes to soften.