Upside-Down Lemon Meringue Dessert

• 1/4 c. sugar
• 2 T. cornstarch
• 2 1/2 c. water
• 2 pkgs. Lemon flavor gelatin
• 2 t. lemon zest
• 2 c. miniature marshmallows
• 1/4 c. milk
• 1 t. vanilla
• 1 c. sour cream
• 1 T. graham cracker crumbs

1. 1. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on med. heat; cook 8 min., stirring dry gelatin mixes and zest; stir in 2 min. until gelatin is completely dissolved. Refrigerate 1 hr. or until slightly thickened, stirring occasionally.
2. 2. Meanwhile, microwave marshmallows and milk in med. micorwaveable 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 in. square pan sprayed with cooking spray. Refrigerate until ready to use.
3. 3. Spoon gelatin mixture gently over marshmallow layer in pan. Refrigerate 2 hrs. or until firm. Sprinkle with graham crumbs. Unmold dessert onto serving plate just before serving.

sugar, cornstarch, water, lemon flavor gelatin, lemon zest, marshmallows, milk, vanilla, sour cream, graham cracker crumbs

Taken from www.epicurious.com/recipes/member/views/upside-down-lemon-meringue-dessert-52575861 (may not work)