6 Oz pkg lemon jello 1/2 C sugar 1-1/2 lemons (the juice and rind) 1 can evaporated milk 2 C crushed graham crackers
Dissolve lemon jello in 2 cups boiling water, add sugar, juice and rind from lemons and chill until almost set then whip. Separately whip can of evaporated milk, fold into jello. Line 9x13 pan with most of gram cracker crumbs. Pour jello into pan, sprinkle top with remaining gram cracker crumbs.