1 lg. can Carnation milk, very cold (have it in refrigerator at least 1 day)
1 sm. pkg. lemon Jello
1 1/4 c. hot water
1/4 c. lemon juice
Rind of 1 lemon
1 c. sugar

CRUST:

2 1/2 c. graham crackers (24)
1/2 c. butter

Mix and pat into 9x13 pan. Bake 10 minutes at 350 degrees. Cool. (Use only half of graham crackers.)

Dissolve Jello in hot water and let set until it starts to jell. Whip Jello until light and fluffy. Add lemon juice, rind and sugar. Set in refrigerator.

Whip milk until like whipping cream. Fold into Jello mixture. Pour Jello mixture on cold baked graham crust and top with the other 1/2 graham crust and let set overnight.