1 pkg. Jello (lemon preferred)
1/2 c. boiling water
1 can evaporated milk, refrigerated
1/4 c. sugar
1 graham cracker crust
1 tbsp. lemon or orange rind, grated (optional)

Mix Jello with boiling water, put in refrigerator until cool. Beat cold canned milk with 1/4 cup sugar. Add grated rind if desired. Beat until firm, then add Jello mixture and beat until thick. Spread into graham cracker pie shell and sprinkle graham cracker crumbs on top if desired. Chill in refrigerator until firm.