1 (3 oz.) pkg. lemon Jello
1 1/3 c. boiling water
1 lg. can evaporated milk
1 c. sugar
1/4 c. lemon juice
2 1/4 c. cracker crumbs, divided

Dissolve Jello in water. Chill until consistency of egg white. Beat evaporated milk until light and fluffy. Gradually add sugar, and lemon juice; continue beating until peaks form. Fold in Jello. Line 11 3/4 x 7 1/2 x 1 34 inch pan with 2 cups crumbs. Pour in Jello mixture. Sprinkle remaining crumbs over top. Chill until firm. Cut into squares and serve. Keep refrigerated.