1 pkg. lemon Jello
1 1/4 c. boiling water
Pinch of salt
3 tbsp. pure lemon juice
1 c. cream (Pet or Carnation)
1/2 c. sugar
1 pkg. graham cracker crumbs

Mix Jello and boiling water, salt, sugar and lemon juice; mix well. Put into refrigerator until syrupy thick. Chill can cream. Whip cream until thick, whip Jello mixture until foamy. Mix cream and Jello mixture together. Put a layer of crumbs in pan. Spread the mixture over the crumbs. Cover with remaining crumbs. Place in refrigerator for at least 4 hours.