CRUST:

22 crushed graham crackers
1/4 lb. melted butter

CAKE:

1 (3 oz.) lemon Jello
1 1/2 c. boiling water
Juice 1 lemon and rind
3/4 c. sugar
1 can milnot

CRUST:

Mix crackers and butter in 9x13 pan. Press firmly in pan.

CAKE:

Combine Jello, water, sugar and lemon juice. Chill until set but not firm. Beat milnot until stiff. Fold Jello mixture into milnot. Pour into crust. Chill until firm. (2 hours)