- 1 (12 ounce) can evaporated milk
- 1 (3 ounce) package lemon Jell-O®
- 1 cup sugar
- 1 3/4 cups boiling water
- 1/4 cup lemon juice
- 3/4 cup whipped topping
- 1 medium lemon, sliced
- 10 sprigs mint
- Pour milk into a small mixing bowl; place the mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or until chilled. Meanwhile, in a large mixing bowl, dissolve gelatin and sugar in water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours.
- Beat gelatin until tiny bubbles form. Beat chilled milk until soft peaks form; fold into gelatin. Pour into serving dishes. Refrigerate for at least 3 hours or overnight.
- Garnish with whipped topping, lemon and mint. Refrigerate leftovers.