Lemony Fluff Dessert

Step 1: Chill evaporated milk at least 6 hours or overnight in refrigerator. Chill metal bowl and beaters in freezer for at least 2 hours.

Step 2: Meanwhile, in a large bowl, dissolve gelatin and 1/2 cup of sugar in the boiling water. Stir until fully dissolved. Stir in lemon juice. Cover and refrigerate for 1 1/2 - 2 hours, until it is thick and syrupy.

Step 3: Combine graham cracker crumbs, remaining sugar and melted butter. Set aside 1 tablespoon for garnish. Press remaining crumbs onto the bottom of an 8" x 8" baking dish. Bake in preheated 350°F oven for 10 minutes. Cool completely on a wire rack.

Step 4: When the gelatin is thick and syrupy enough, take the evaporated milk out of the fridge and pour it into the chilled metal bowl, and whip on high with a mixer until soft peaks form. (who knew you could whip evaporated milk!)

Step 5: Then beat the thickened gelatin until it's foamy and frothy.

Step 6: Fold the whipped evaporated milk into the gelatin. Make sure it's all blended well.

Step 7: Pour into prepared baking dish with graham cracker crust. Smooth it out. Sprinkle with remaining crumbs. Refrigerate until it's set, probably about 4 hours. Cut into 4 squares and enjoy. Light and refreshing.