2 boxes lemon Jello
1/4 c. sugar
1 3/4 c. boiling water
1/4 c. lemon juice
1 can evaporated milk, chilled and whipped
graham cracker crumbs

Dissolve jello and sugar in boiling water and stir until dissolved. Put in refrigerator to cool until partly congealed. Add the lemon juice and whip. Fold evaporated milk into jello mixture. Butter a 9 x 13 inch cake pan. Line with graham cracker crumbs and pour filling over it. Sprinkle graham cracker crumbs over top of filling.