Lemon Icebox Pie

AKA Super Lemon Pie

Make a graham cracker crust by mixing 28 crushed crackers with 2 squares melted margarine, and pack 3/4 of it as a lower crust into a 9x13 pan.

Filling:

• 2 or 3 packages [3 oz. each] lemon jello, dissolved in 2 1/4 cup boiling water
• 1 cup sugar (2/3 cup if frozen lemonade is used)
• Juice and rind of 2 lemons -OR- 1 small can [6 oz.] frozen lemonade
• 1 large can [12 oz.] evaporated milk

Add sugar and lemonade to jello mixture and chill to jelly stage. Put evaporated milk into freezing tray and freeze until 1/2 inch thick ice forms around edge. Remove from freezer and whip until really stiff. Add the gelatin mixture and whip until blended. Pour ino the shell and sprinkle the remaining crumb mixture on top. Chill until ready to serve.

Megan's Notes: I plan to type in recipes as written and add my own interpretation at the bottom. But sometimes, I'll add information [like package sizes] in brackets in the body of the recipe. My mom only uses 2 packages jello in hers, and it turns out fine. She said 3 pkgs might make it set more firmly.

This pie is also delicious made with strawberry jello!