1/2 c. melted butter
2 c. graham cracker crumbs
1 c. orange juice
1/4 c. sugar
1 (3 oz.) pkg. orange Jello
2 tbsp. lemon juice
1 tbsp. lemon rind
1 c. evaporated milk, chilled

Add melted butter to cracker crumbs. Mix well and set aside. Remove 3 tablespoons of crumb mixture and set aside.

Line a 12" x 7 1/2" baking dish with crumb mix. Add sugar to orange juice and heat thoroughly. Dissolve Jello in hot juice. Add rind and chill until slightly thickened. Chill milk in a bowl in the freezer for about 20 minutes.

Whip milk until foamy. Add lemon juice. Whip until stiff like whip cream. Fold into Jello mixture. Pile on crumb mixture in pan and sprinkle 3 tablespoons reserved crumbs on top. Chill until firm.