2 (9") baked pie shells
1 pkg. lemon Jello
1 can evaporated milk
4 tbsp. lemon juice
1/3 c. sugar
1 1/2 c. boiling water
Cool Whip topping

Dissolve lemon Jello in boiling water. Set in refrigerator until it thickens slightly, then whip thoroughly. Chill can of milk and whip. Combine with whipped Jello. Add lemon juice and sugar and a few drops of yellow color. Pour into two 9 inch pie crusts. Top with Cool Whip. Refrigerate at least 5 hours.