Bacon Broccoli Pasta Salad

Servings: 12-16
Active Time: 20 minutes; Inactive Time: 2+ hours

INGREDIENTS:

• 1 package (3 oz) lemon gelatin
• 1 cup boiling water
• 3 cups graham cracker crumbs
• 1/2 cup (1 stick) melted butter
• 1 package (8 oz) cream cheese
• 1 cup granulated sugar
• 4 tablespoons lemon juice
• 1 can (12 oz) chilled evaporated milk

PREPARATION:

1. Start by dissolving the lemon gelatin in boiling water in a medium-sized bowl. Allow the mixture to cool for 5-10 minutes until it thickens slightly.
2. While the gelatin cools, mix together 3/4 of the graham cracker crumbs with the melted butter in another medium bowl. Press this mixture firmly into the bottom of a 9×13-inch pan, reserving the remaining crumbs for later use as topping. Set the prepared crust aside.
3. In a separate medium bowl, whip the chilled evaporated milk until it achieves a fluffy consistency, which usually takes around 2-4 minutes.
4. In a large bowl, blend together the cream cheese, granulated sugar, and lemon juice until the mixture is smooth and thoroughly combined. Then, gently fold in the thickened gelatin, followed by the whipped evaporated milk.
5. Spread the creamy filling evenly over the crust and sprinkle the reserved graham cracker crumbs on top for added texture.
6. Cover the pan and refrigerate it for a minimum of 2 hours, or preferably overnight, to allow the dessert to set properly.
7. Prior to serving, slice the chilled dessert into individual portions and savor every bite!