1 lg. can evaporated milk
1 sm. lemon Jello
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. graham cracker crumbs

Chill milk overnight. Dissolve Jello in hot water. Chill until partially set and then whip until fluffy. Add lemon juice and sugar. Whip milk and fold into gelatin mixture. Line 9 x 13 inch pan with crumbs and pour lemon mixture on top. Refrigerate until set and cut into squares.