1 cup graham cracker crumbs
2 tbsp. sugar
1/4 cup melted butter
1 (3 oz.) pkg. lemon or other flavored Jello (or sugar-free Jello)
1 cup boiling water
1 cup undiluted evaporated milk

Combine cracker crumbs and sugar in a small bowl; blend in butter until moistened. Reserve 1/4 cup crumbs.

Press remaining crumb mixture onto the bottom of an 8 inch square baking dish. Dissolve gelatin in boiling water in a large bowl; refrigerate until it has jelled to the consistency of unbeaten egg whites.

Add evaporated milk; beat for 12 to 15 minutes or until mixture holds soft peaks. Spoon over crust in dish.

Sprinkle reserved 1/4 cup of crumbs over top. Refrigerate for 2 to 3 hours. Cut into squares for serving.