1 pkg. lemon Jello
1/2 c. sugar
Juice of 2 lemons and rind
1 c. boiling water
1 can crushed pineapple, drained
1 (13 oz.) can chilled evaporated milk
12 graham crackers, crushed
1/2 c. brown sugar
1/4 c. melted butter

Dissolve gelatin in boiling water. Add sugar, lemon juice, and rind. Cool until syrupy. Beat chilled milk until it is three times original bulk. Add lemon mixture, pineapple, and milk together. Crush crackers and mix with brown sugar and butter. Line a 9 x 13 inch pan with half the mixture. Pour lemon filling on top. Sprinkle rest of crumbs on top of filling. Chill overnight. May serve with cream (optional). Serves 15.