1 (3 oz.) pkg. lemon Jello
3/4 c. sugar
1 c. boiling water
Juice and rind of 1 lemon
1 can cold evaporated milk
1/2 c. ground graham crackers

Dissolve Jello and sugar in the boiling water and juice. Put in refrigerator until firm, not stiff. Beat COLD evaporated milk until it fills the beater bowl. Add firm Jello mixture. Mix well.

Sprinkle half the ground crackers in a buttered 9 x 13 inch pan. Pour in the Jello mixture. Cover with balance of crumbs.

Make day before serving.