Ingredients
Crust:
16-20 graham crackers, crushed
½ cup brown sugar
½ cup butter, melted
Combine and pat into 9x13 pan. Bake 350 5 min.
Dissolve:
2 pkg lemon jello (3 oz) in 1 ½ c boiling water. Add 1 ½ c cold water, ½ c lemon juice, rind of 1 lemon, grated. Cool untl partially jelled, beat with mixer. Whip 2 c whipping cream with ¼ c sugar. Add to jello. Pour on top of crust and refrigerate until firm. Garnish with dollop of whipped cream and thin slice of lemon.