1 (3 oz.) pkg. lemon Jello
1 2/3 c. hot water
1 lemon (juice and grated rind)
1/2 c. sugar or 1/3 c. honey
1 sm. can Carnation milk or 1 c. whipping cream
1 c. crushed graham crackers

Dissolve Jello in hot water. Add juice and sugar, stirring until dissolved. Cool to consistency of egg white. Whip Carnation milk or cream and add Jello mixture. Sprinkle bottom of 9 x 9 inch pan with crumbs (reserving part for topping). Pour Jello mixture over crumbs and chill several hours or overnight. Double this recipe will make 9 x 13 inch pan.