1 (3 oz.) lemon Jello
1/4 c. sugar
1/8 tsp. salt
1 c. boiling water
1/4 c. lemon juice
1 tsp. lemon rind
1 lg. can evaporated milk

Combine Jello, sugar and salt in boiling water. Add lemon juice and rind. Let set until very thick in refrigerator 1 1/2 hours. Pour evaporated milk in ice cube tray, chill until crystals are on it. Pour in lemon Jello mix - whip until thick and fluffy - large bowl. Use 15 graham crackers for graham cracker crumbs along with 1/4 cup butter and 1/2 cup powdered sugar for crust.