1 pkg. lemon Jello, dissolved in 1 c. boiling water
1 lg. can evaporated milk, ICE COLD
1/2 c. white sugar
Juice and rind of 1 lemon
Graham cracker crust (recipe follows)

Let dissolved Jello stand in refrigerator until cool. Whip ice cold evaporated milk to 3 times its bulk, add 1/2 cup white sugar. Beat some more and then add juice and rind of lemon; whip, add lemon Jello. Pour into graham cracker crust, refrigerate several hours.

CRUST:

24 graham crackers
1/2 c. brown sugar
1/2 c. softened butter

Roll crackers out fine, add sugar and butter. Press into dish. Save 1/2 cup of crumbs for topping.