Jello Chiffon Cake - cooking recipe

Ingredients

graham cracker crust
1 pkg. lemon jello
1 c. chilled Milnot
1 1/4 c. hot water
1/4 c. sugar
juice and rind of 1 lemon

Preparation

Prepare graham cracker crust for a 13 x 9 x 2-inch pan. Dissolve jello in hot water, sugar and juice and rind of lemon. Put in refrigerator until it starts to jell.
Beat Milnot until stiff and whip into jello mixture.
Pour into graham cracker crust and chill.