3 oz. lemon Jello
1 c. hot boiling water
1 c. sugar
1 lemon, need juice and 1 tsp. grated rind
1 (13 oz.) can evaporated milk
Graham cracker crumbs

Dissolve Jello and sugar in hot water. Add juice of 1 lemon and cool in the refrigerator until beginning to jell. Put evaporated milk in shallow pan in the freezer until slushy. Transfer milk to large mixer (have bowl and beaters chilled.)

Whip totally until one large bowl is full. Add Jello mixture while beating. Add grated lemon rind, sprinkle graham cracker crumbs in a glass dish, put fluffy on top. Makes 2 big dishes full. Sprinkle graham crumbs on top.