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LEMON FLUFF 2

2 cans (13 oz each) evaporated milk
1 package (6 oz) lemon gelatin
2 cups boiling water
1 cups cold water
4 tsp grated lemon rind (2 lemons)
1 cup lemon juice
2 cup vanilla wafer crumbs (28 wafers)
1 cup sugar
1 oz (1 square) semisweet chocolate, coarsely grated (optional)
2 cups heavy cream, whipped (optional)

Pour evaporated milk into 2 metal loaf pans, 9 x 5", and freeze until crystals form, about 2 hours. Chill the large bowl of a heavy duty mixer and the beaters in refrigerator. Meanwhile, dissolve gelatin in boiling water; stir in cold water, lemon rind,
and juice. Cool at room temperature until as thick as unbeaten egg white. Sprinkle half of the wafer crumbs into 2 glass pans, 13 x 9 x 2". You can substitute graham wafer crumbs, or even use whole wafers fitting to cover the bottom surface of the pans. In a chilled bowl, whip partially frozen evaporated milk until stiff. Gradually beat in sugar, then the gelatin mixture until well blended. Turn into prepared dishes. Sprinkle remaining wafer crumbs over tops. Sprinkle with chocolate. Chill until firm, several hours over night. Cut into rectangles or squares and serve with whipped cream. Makes 36 servings.
Make Ahead: Lemon fluff is excellent prepared the day before. After it is set, cover closely with aluminum foil or plastic wrap. The dessert can be held in the refrigerator for 2 to 3 days if well covered.