Pink Velvet Pie - cooking recipe

Ingredients

16 graham crackers, crushed fine
4 Tbsp. butter, melted
1 pkg. strawberry gelatin
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 tall can chilled Carnation milk
1 tsp. lemon rind, grated

Preparation

Mix graham crackers with butter and line deep 9-inch pie plate, saving 1/4 cup of mixture for topping.
Dissolve gelatin in hot water.
Add lemon juice and sugar and let stand while whipping Carnation milk to a stiff froth.
Add gelatin mixture to whipped milk and continue whipping until stiff peak forms.
Stir in lemon rind.
Pour in crust.
Top with remaining crumbs.
Chill 4 hours or until firm.
Serves 6 to 8.