1 can evaporated milk
1 cup sugar
1 cup boiling water
2 tablespoons lemon juice or juice of one lemon
1 package lemon jello
Enough graham crackers to make a firm crust
Pour can of evaporated milk into a bowl and put it into the freezer for twenty minutes. Pour one cup boiling water over one package lemon jello and dissolve. Do not refrigerate. Let that cool. Then put cold evaporated milk into large bowl and beat until stiff. Add the sugar and lemon juice and whip it again. Stir lemon jello and add to cream mixture and whip again. It will be runny. Crush the graham crackers and put into bottom of pan and pour cream mixture on top of that.
Cover top with more cracker crumbs and chill overnight. Serve it cold.
1 cup sugar
1 cup boiling water
2 tablespoons lemon juice or juice of one lemon
1 package lemon jello
Enough graham crackers to make a firm crust
Pour can of evaporated milk into a bowl and put it into the freezer for twenty minutes. Pour one cup boiling water over one package lemon jello and dissolve. Do not refrigerate. Let that cool. Then put cold evaporated milk into large bowl and beat until stiff. Add the sugar and lemon juice and whip it again. Stir lemon jello and add to cream mixture and whip again. It will be runny. Crush the graham crackers and put into bottom of pan and pour cream mixture on top of that.
Cover top with more cracker crumbs and chill overnight. Serve it cold.
