12 oz evaporated milk
3 1/2 cups boiling water
6 oz lemon jello
1/2 cup lemon juice
1 cup sugar
2 cups graham cracker crumbs, divided (16 whole rectangle grahams)
-Put opened can of evaporated milk in freezer until ice crystals form
-Mix the water, jello, juice and sugar
-chill until almost set (about 1-1½ hours)
-whip jello until fluffy
-whip milk until frothy and peaks form
-fold together the milk and jello
-put 1 ½ cups graham cracker crumbs on the bottom of a 9x13 pan
-top with lemon fluff
- sprinkle with remaining graham cracker crumbs
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