2 cups boiling water
2 small cans of frozen lemonade
2 cups of evaporated milk
3 tsp sugar
1 tsp vanilla
Add water to jell-o and dissolve. Add lemonade and stir until dissolved. Put in fridge and let it get syrupy. Put evaporated milk in the freezer. When ice crystals have formed all around the outside, take out and whip until stiff. Add sugar and vanilla. Gently fold whipped milk into lemon jell-o. Crush graham crackers and put on bottom of 13 by 10 inch cage pan. Pour desert in and sprinkle with crushed graham crackers. Put back in fridge to set.
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