1 (3 oz.) box lemon Jello
1 1/4 c. boiling water
1/2 c. sugar
4 tbsp. lemon juice
Grated rind of 1 lemon
1 lg. can Pet evaporated milk
1/2 tsp. vanilla
2 c. crushed graham crackers

Chill milk, beaters and bowl 24 hours or longer. Dissolve jello in boiling water. Add sugar, lemon juice and rind. When mixture begins to jell, add milk and vanilla which have been whipped stiff. Stir into lemon mixture. Spread 1 cup crackers in bottom of 13 x 9 inch pan. Pour in lemon mixture. Refrigerate. When firm, cover top with remaining crackers.