1 (3 oz.) pkg. lemon gelatin
3/4 c. hot water
1/4 c. sugar
1 can Pet milk
1/4 c. lemon juice
1 tsp. grated lemon rind
1 9 inch graham crust
Chopped pecans (optional)

Mix gelatin, hot water and sugar together; stir until dissolved. Cool until gelatin is thickened and syrupy (about 25 to 30 minutes). Chill Pet milk in refrigerator tray until crystals form around edges or tray (15 to 20 minutes). Whip until stiff; add lemon juice. Continue whipping until very stiff. Mix whipped milk, gelatin and lemon rind together. Pour into crumb crust. Chill about 1 hour or until firm. Top with graham cracker crumbs or pecans.