Lemon Mousse

1 large can evaporated milk, well chilled
1 c. sugar
8 Tbsp. lemon juice or juice from 3 lemons
1/2 box graham cracker crumbs

Sprinkle 1/2 of graham cracker crumbs in bottom of a 13 x 9 x 2-inch pan. Set aside. In large mixing bowl, beat evaporated milk until thickened. Add sugar and beat until dissolved; add lemon juice and beat until fluffy. Pour over cracker crumbs, then sprinkle remainder of crumbs over the top of lemon mousse. Keep in freezer until ready to serve. Serves approximately 12.

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