• 1 3oz (85gr) pkg lemon jello powder
• 1 c boiling water
• 1/4 c white sugar
• 2 Tbsp lemon juice
• 1 can whole milk (ie Carnation)
• 2 Tbsp lemon juice
• CRUST:
• 3 c graham cracker crumbs
• 3/4 c butter/marg, room temp
• 3 Tbsp white sugar

1. Mix lemon jello powder, boiling water, sugar and lemon juice together & cool in fridge till just begins to set.
2. 1 can whole milk (ie Carnation), well chilled, pour into a large glass bowl.
3. Whip until foamy, then add
4. 2 Tbsp lemon juice, whip until stiff. Add Cooled mixture & whip about 2 minutes. Pour over crumb crust in a 9X13 glass pan. Lightly sprinkle reserved crumbs over top. Chill.
5. CRUST: 3 c graham cracker crumbs
6. 3/4 c butter/marg, room temp
7. 3 Tbsp white sugar
8. Mix well, spread in 9X13 pan, reserving about 1/4 c crumbs.

My mother's cousin always made this to bring to our family reunions and was one of the most popular desserts! Really light, great in the summer or after a large meal.