2 (3 oz.) boxes lemon Jello
2 c. boiling water
1 c. sugar
2 lg. cans Carnation milk
1 c. sugar
1/3 c. lemon juice
2 1/2 c. graham cracker crumbs

Thoroughly chill milk in refrigerator overnight. Dissolve Jello in the boiling water and 1 cup sugar. Refrigerate until it has congealed slightly. Mix milk, sugar and lemon juice and refrigerate also. Whip all together until it is light and fluffy.

Spread crumbs in large 10x13 inch pan and pour over it. Top with some crumbs and refrigerate 3 hours or overnight.