1 (13 oz.) can evaporated milk (chill at least 3 hours in refrigerator)
1 pkg. lemon jello
1/4 c. lemon juice
3/4 c. sugar
2 c. crushed graham crackers, or vanilla or coconut cookies

Dissolve jello in 1 1/2 cups boiling water; chill. When jello is thickened (or slightly set), beat jello mixture until fluffy. Fold in lemon juice and sugar; beat cold milk until thick. Then fold the milk into the jello mixture. Sprinkle HALF the crumbs in 9x13 pan. Pour in gelatin mixture and top with the remaining crumbs. Chill until firm.