1 (6 oz.) pkg. lemon jello
Juice of 2 lemons or 1/4 c. ReaLemon
1 scant c. sugar
1 1/4 c. boiling water
1 1/4 c. icy-cold water
1 can chilled Carnation evaporated milk (must be chilled at least 24 hours before whipping)
Graham cracker crust

Dissolve jello in boiling water. Add cold water and lemon juice. Dissolve sugar in jello; chill until congealed but not set. Whip chilled evaporated milk in large glass bowl until whipped cream consistency. (If room is warm, place bowl in pan of ice water.)

Fold jello into whipped milk. Pour into crust-lined pan. Top with a few more crumbs. Makes a very full 9x13 pan.