1 (6 oz.) pkg. lemon Jello
1 c. boiling water
1 c. sugar
Juice of 1 lemon or 1 tbsp. lemon concentrate
1 lg. can evaporated milk
18 graham crackers, rolled fine
3 tbsp. sugar
3-4 tbsp. melted butter

Dissolve 1 package Jello in 1 cup boiling water. Add sugar and juice. Place in refrigerator to jell or set. Place evaporated milk in freeze to chill. Roll graham crackers fine, add 3 tablespoons sugar, melted butter. Mix and place 1/2 graham cracker crumbs in 9 x 13 inch pan. Set aside. When Jello is set, whip. In separate bowl, whip canned milk until thick. Add whipped Jello and whip until thick. Pour Jello mixture over graham cracker crumbs, top with remaining cracker crumbs. Chill.