- 1 large package lemon Jell-O
- 2 cups hot water
- Juice and grated rind of
2 lemons (about 3 tablespoons juice)
- 3/4 cup sugar
- 2 large cans evaporated
- 8 to 10 Graham crackers; crushed
- Dissolve Jell-O in the water; add lemon juice, rind and sugar. Chill till partially
- Whip the evaporated milk till set and fold into jell-o mixture.
- Spread into
a 9 x 13 pan.
- A layer of Graham crackers may be added on the bottom and top of the
dessert, or just on top.