Summer Treat - Frozen bars

This was the one treat my grandma always had for us...Frozen Lemon Bars. I have branched out making Lime & Blackberry Mango frozen bars. That is what I want to share with you today.


Frozen Blackberry Mango Bars

Frozen Lime Bars

Let's start with the lime bars as they are a little easier.


Ingredients:

1 - 3 oz Lime Jell-O

1 Cup Boiling Water

3 Tablespoons Lime Juice

1 - 12 oz can Evaporated Milk (chilled)

1 Cup Sugar (white)

1 teaspoon Vanilla

1/2 Box Nilla Wafers (crushed)


Directions:

1. Whip chilled evaporated milk, vanilla and sugar.

2. Dissolve Jell-O in boiling water. Add lime juice.

3. Mix whipped ingredients with Jell-O mixture until combined. Put in a 9 x 13 cake pan. Spread crushed Nilla wafers on top.

4. Put in freezer 2 - 4 hours or until frozen. You can even leave them in the freezer overnight.


Now for the Blackberry Mango bars. These are a little more complicated as you are adding fruit.


Ingredients:

1 - 3 oz Blackberry Jell-O

1 Cup Boiling Water

3 Tablespoons Mango punch (Klass - dissolve in water first)

1 - 12 oz can Evaporated Milk (chilled)

1 Cup Sugar (white)

1 teaspoon Vanilla

1 Champagne Mango (or 1 Cup frozen mango pieces)

1/2 Box Nilla Wafers (crushed)


Ingredients for Blackberry Mango bars

Directions:

1. Peel and cut 1 champagne mango into small pieces and set aside.

2. Whip chilled evaporated milk, vanilla and sugar.

3. Dissolve Jell-O in boiling water. Add Mango punch.

4. Mix whipped ingredients with Jell-O mixture until combined. Put in a 9 x 13 cake pan. Add mango pieces, spreading them evenly throughout. Spread crushed Nilla wafers on top.

5. Put in freezer 2 - 4 hours or until frozen. You can even leave them in the freezer overnight.


Here is a pictures of the bars in the pan.


You may need to get the bars out of the freezer 15 - 30 minutes before serving so they are soft enough to cut through.


You can use any flavor Jell-O and add fruit to the bottom. If you don't have a juice the same flavor, just don't use that ingredient.


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