1 sm. (3 oz.) pkg. lemon Jello
3/4 c. sugar
Juice and rind of 1 lemon
Pinch of salt
1 (12 oz.) can evaporated milk
1 1/2 c. vanilla or graham crumbs

Dissolve Jello in 1 cup boiling water, add sugar, lemon juice, rind and salt. Chill. When this begins to gel, whip milk in large bowl until stiff like whipped cream. Pour Jello mixture in and continue to mix a few minutes longer.

In a 9 x 13 inch pan, pour half of the crumbs. On top of this, pour liquid mixture. On top of that, sprinkle rest of crumbs. (CHILL MILK OVERNIGHT BEFORE WHIPPING.) Refrigerate.