1 (3 oz.) pkg. lemon Jello
1 1/4 c. boiling water
1/2 c. sugar
1/4 tsp. salt
3 tbsp. lemon juice
1 c. Cool Whip
1 1/2 c. graham cracker crumbs

Dissolve Jello in boiling water. Add sugar, salt and lemon juice. Let set until mixture is slightly congealed. Fold in Cool Whip. Pour half of cracker crumbs in 8 x 8 inch pan. Cover with lemon mixture. Put remaining cracker crumbs on top. Chill in refrigerator for at least 3 hours. Cut into squares to serve. Put a little bit of Cool Whip on top to serve if you wish. This is a very old dessert. It's so good you might want to double the recipe. It keeps well.