1 1/2 c. graham cracker crumbs
1/3 c. butter
3 tbsp. sugar
1 lg. can Carnation milk or evaporated skim milk
1 sm. pkg. lemon Jello
4 tbsp. lemon juice
1/2 c. sugar
1 c. hot water
Some reserved graham cracker crust crumbs for top
Few drops yellow food color

For crust, blend cracker crumbs, butter and 3 tablespoons sugar; bake in 9 x 13 inch pan at 350 degrees for 8 minutes. Chill milk in freezer until almost frozen. Make Jello with 1 cup water. Chill until slightly syrupy. In large mixing bowl, beat chilled milk on high speed with the lemon juice until stiff, like whipped cream. Add Jello mixture gradually to whipped milk and beat stiff. Add food coloring if desired. Pour over cooled crust and spread evenly. Sprinkle extra crumbs on top and refrigerate until firm. Serves 15.