Instructions: 1) Put a large (385 mL / 12 oz.) tin of Carnation Evaporated Milk in the freezer to thoroughly chill. (Even a few ice crystals are fine.) DO NOT use Sweetened Condensed Milk.

2. 1 large (or 2 small) pkg. Jell-O.

(Orange or orange-pineapple are our favorites.)

1 3/4 cup boiling water.

Stir till all the Jell-O is all dissolved. Let cool. (I put it in the refrigerator for an hour or so. I try to be ready to add it to the beaten milk when it gets to the syrupy stage, but cooler or even less thick is fine as long as its not still hot.)

3. Put evaporated milk in large bowl and beat (with mixer) until thick. (I beat it till it holds peaks when I lift the beater.)

4. Add: 1/4 cup lemon juice (fresh or bottled)

1 cup sugar.

5. Beat to mix.

6. Add the cooled Jell-O and mix.

7. Pour into serving container and smooth top. Garnish immediately, if desired, as it sets quickly. (It disappears just as fast even when I dont garnish it.) Refrigerate till ready to serve.

** Garnish. I have used drained mandarin orange sections and maraschino cherries to decorate the top, using the orange sections as petals and the cherries as flower centers. (Position mandarin orange slices carefully to avoid their sinking.)

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