2 California cantaloupes
1/2 tsp. grated lemon rind
3 tbsp. lemon juice
2 env. unflavored gelatin
1 1/2 c. milk, divided
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 pt. whipping cream

CRUMB CRUST:

29 graham crackers
1/4 tsp. nutmeg
1/4 c. butter, melted

Crust: Roll crackers to fine crumbs. Add nutmeg and blend well with butter. (Save about 1/2 cup crumbs for garnish.) Press crumb mixture in a 10 inch pie pan or a 9 inch square pan.

Cut cantaloupes in half. With ball cutter or spoon cut 9-12 balls for garnish and set aside. Remove rind and cut cantaloupe in pieces to make 2 1/2 cups (generous).

Blend juice, lemon rind and cantaloupe in blender until smooth. Soften gelatin in 1/2 cup cold milk. Heat remaining cup of milk to a boil; add gelatin mixture, sugar and salt. Stir until dissolved. Cool. Add cantaloupe-lemon mixture. Chill until mixture is thick enough to mound on spoon.

Whip cream until stiff; fold in cantaloupe mixture and turn into crumb crust. Chill until firm. Garnish with reserved crumbs and balls. To make it beautiful, wash and dry some mint leaves and place around melon balls. Serves 9-12.