Lemon Jello Whip
Dissolve 1 (3 oz.) lemon Jello (or any flavor) in 1 1/2 cups warm water.
Add: Juice and rind of lemon (or 2 T. ReaLemon juice), (or any juice to correspond with Jello used); 3 T. Karo or honey; pinch of salt.
Let stand until wiggley.
Whip 1 large can chilled (overnight) evaporated milk and add to the above wiggley mixture and whip altogether.
Sprinkle cookie crumbs on bottom of pan and pour in lemon mixture.
Sprinkle crumbs on top and let set in ice box.
This may also be used in baked pie shell.