Graham Cracker Base: Prepare base doubling the recipe on the box and using brown sugar.
This makes a 9x13 inch pan or 2 (8x8 inch pans).
Save some crumbs for the topping.
Thoroughly chill the milk and whip stiff.
Dissolve the Jello in 1 1/2 cups boiling water.
Allow to cool until stringy, then whip.
Whip both mixtures together.
Gradually add lemon juice and sugar.
Beat all until thick.
Pour over graham wafer base and refrigerate overnight.
Sprinkle with crumbs before serving.