1 can (large) evaporated milk, chilled overnight
28 graham crackers, crushed
3 tbsp. melted butter
3 tbsp. sugar
1/3 c. sugar
5 tbsp. lemon juice
1 pkg. lemon jello
1 1/4 c. boiling water

Mix graham cracker crumbs, 3 tablespoons sugar and butter. Pat 2 cups of mix into the bottom of a 9 x 13 pan. Reserve rest for topping.

Mix jello and boiling water, then add sugar and lemon juice. Chill. When slightly set or congealed, lightly whip the jello. In another chilled bowl, whip milk until stiff. Add whipped jello. Mix together for 3 more minutes. Pour mixture over crumbs in pan. Sprinkle rest of crumbs on top. Chill 4 hours or overnight.