16 graham crackers
4 tbsp. butter, melted
1 box strawberry Jell (sm. box)
1 can Milnot
1/4 c. lemon juice
1/4 c. sugar
1 tsp. grated lemon peel

Crush graham crackers finely. Melt butter and mix well with graham crackers. Line a large Pyrex pan with crumbs for the crust. Save 1/4 cup to sprinkle on top of pie.

Dissolve the box of Jello in 1/2 cup of boiling water. Add lemon juice, lemon peel, sugar. Do not let Jello set. Have 1 can Milnot cold. Whip until thick. Add Jello mixture to whipped milk. Mix well. Pour in crust. Sprinkle remaining graham cracker mixture on top of pie. Put in refrigerator for 4 hours. Keeps well.