Ingredients:
1 can (12 oz.) evaporated milk
1 pkg. (3 oz.) lemon gelatin
1 c. sugar
1 1/3 c. boiling water
1/4 c. lemon juice
1 3/4 c. graham cracker crumbs (about 28 squares)
5 Tbsp. butter, melted
Directions:
Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1 1/2 hours.
In a small bowl, combine crumbs and butter; set aside 2 Tbsp. for garnish. Press remaining crumbs onto the bottom of the 9x13 dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.
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