1 lg. pkg. lemon Jello
1 1/3 c. hot water
1/4 c. lemon juice
1 c. sugar
1 can evaporated milk
4 tbsp. butter
2 c. graham cracker crumbs

Dissolve Jello in hot water; add sugar and lemon juice. Put in refrigerator until it gels and is ready to whip. Chill can of milk until it is very cold and ready to whip. Chill beaters to hasten process. Mix crumbs and melted butter; press into long dish on bottom and sides (13 x 9 x 2 inch). Reserve 1/2 cup crumbs for top.

Beat evaporated milk until stiff. Beat the Jello mixture some to make it fluffy. Fold the cream mix into the Jello and stir together until all is fluffy. Pour the Jello mix into long pan and sprinkle the top with a few reserved crumbs. Place into refrigerator until ready to serve.