1 1/2 c. graham cracker crumbs
2 to 3 tbsp. sugar
3 tbsp. butter, melted
1 lg. can evaporated milk, chilled overnight in refrigerator
1 sm. pkg. lemon Jello
4 tsp. lemon juice
1/2 c. sugar
1 c. hot water
Graham cracker crumbs for top

CRUST:

Blend graham cracker crumbs, butter and sugar together. Form crust in 9 x 13-inch pan. Chill.

FILLING:

Chill milk in refrigerator overnight. Chill beaters and mixing bowl in refrigerator before using. Make Jello with 1 cup hot water. Chill until slightly syrupy. Beat chilled milk on high for 2 to 3 minutes until like whip cream. Beat in lemon juice. Add Jello mixture and sugar gradually.

Pour over crust and spread evenly. Sprinkle top with graham cracker crumbs and refrigerate. Chill overnight. Serves 15.