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Desserts

Upside-Down Lemon Meringue Dessert

Upside-Down Lemon Meringue Dessert recipe
photo by:kraft
This luscious dessert has all the layers of a lemon meringue pie—in reverse order. It's a fantastic finish to any meal!
time
prep:
20 min
total:
3 hr 20 min
servings
total:
12 servings

What You Need

1/4
cup  sugar
2
Tbsp.  cornstarch
2-1/2
cups  water
2
pkg.   (3 oz. each) JELL-O Lemon Flavor Gelatin
2
tsp.  lemon zest
2
cups  JET-PUFFED Miniature Marshmallows
1/4
cup  milk
1
tsp.  vanilla
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
Tbsp.  graham cracker crumbs

Make It

MIX sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.

MEANWHILE, microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 min. or until marshmallows are puffed. Stir until marshmallows are completely melted and mixture is well blended. Stir in vanilla; cool 5 min. Blend in sour cream. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate until ready to use.

SPOON gelatin mixture gently over marshmallow layer in pan. Refrigerate 2 hours or until firm. Sprinkle with graham crumbs. Unmold dessert onto serving plate just before serving.

Kraft Kitchens Tips

Substitute
Prepare dessert in 8-inch square pan, or 8- or 9-inch round pan sprayed with cooking spray.
Special Extra
Garnish with lemon slices and fresh mint just before serving.
How to Store
Keep refrigerated.
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