In a large mixing bowl, partially freeze 1 (13 ounce) can evaporated milk 1 to 1 1/2 hours. Meanwhile combine 1 cup boiling water and 1 package any flavor Jello and 1 tablespoon lemon juice. Allow to cool to room temperature.

With electric mixer, whip evaporated milk until the beaters leave a definite pattern (treble the volume of the milk).

Very slowly add 1 cup sugar all the while beating the milk. In a very fine trickle add the Jello and lemon juice again all the while beating the milk mixture.

Turn into graham cracker crust lined spring form. Garnish with graham cracker crumbs. Freeze for 6 hours before serving.