1 can Milnot (chilled overnight)
1 sm. box lemon Jello
1 1/2 c. boiling water
1 c. sugar
3 tbsp. lemon juice
Grated rind of 1 lemon, optional
2 1/2 c. graham cracker crumbs

Dissolve Jello in boiling water. Add sugar, lemon juice and rind. Chill in refrigerator until slightly congealed. Meanwhile crush crackers and whip Milnot until stiff. Stir Jello mixture into whipped Milnot. Place 1/2 of crumbs in the bottom of 13 x 9 inch pan, pour mixture on top and top with remaining crumbs. Chill at least 3 hours.