1 lg. pkg. lemon Jello
1 c. sugar
2 c. hot water
1 can evaporated milk, chilled
Juice of 1 lemon
13 graham crackers

Dissolve Jello and sugar in hot water. Add lemon juice. Refrigerate until thickened. Chill milk while Jello thickens. Whip milk until stiff. Add Jello. Crush crackers and put half in 13 x 9 inch pan. Pour Jello mixture over crumbs. Add remaining crumbs for topping. Chill until firm.