1 (3 oz.) pkg. lemon Jello
1 1/4 c. hot water
1 lg. can evaporated milk, chilled
1/2 c. sugar
1 lemon, grated, save juice
1-2 c. graham cracker crumbs
1/2 c. melted butter

Dissolve Jello in hot water. Chill until thick. Whip chilled milk and add sugar. Whip chilled Jello and add lemon juice and grated peel. Fold all mixes together. Place in 9 x 13 inch pan with graham cracker crust on bottom. Chill. Serve with whipped topping and cherries.