1 pkg. lemon Jello
1 1/2 c. hot water
1 lg. can evaporated milk
3/4 c. sugar
1 lemon, juice and grated rind
1/2 orange (juice)

Dissolve Jello in hot water; cool until syrup. Beat milk until stiff. Add sugar, lemon juice and rind, and orange juice; beat again and add Jello; beat. Add together and beat again.

18 graham crackers, crumbled
1/2 c. sugar
1/2 c. soft butter

Mix thoroughly. Sprinkle and press half of this mixture in long cake pan. Pour on the Jello mixture and cover top with remaining crumbs. Refrigerate.