Here's an easy, refreshing summer dessert.
Lemon Loaf Freeze
Vanilla wafers or gingersnaps
1 (14-0z) can sweetened condensed milk
3/4 cup fresh lemon juice
1 tablespoon lemon zest
1 (12-oz) container nondairy whipped topping
Line a 9x5-inch loaf pan with foil.
Arrange vanilla wafers or gingersnaps in bottom and up sides of loaf pan.
Combine sweetened condensed milk, lemon juice and zest. Stir until mixture thickens. Fold in whipped topping.
Pour into prepared pan. Freeze at least 3 hours. Slice and serve partially frozen.
Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats
Heartwarming, Sensual Westerns