Mix 1 3/4 cups of hot water and 3 ounces lemon Jello. Let partly set and then beat until light. Add 1 cup sugar and 1/4 cup of real lemon juice and beat well.

Beat 1 can of chilled Carnation milk until thick and fold into Jello mixture. Pour into 13 by 9 inch cake pan lined with graham cracker crust. (Reserve some crumbs to sprinkle on top of dessert.) Chill.

GRAHAM CRACKER CRUST:

1/2 c. butter
1/2 c. sugar
40 graham crackers, crushed

Mix well and place in cake pan. Pat down and bake for 8 minutes at 375 degrees. Cool.