Lemon Fluff Dessert

1- 6 oz pkg lemon jello
3 c boiling water
1 pinch of salt
1 1/2 C sugar
1 t. lemon extract
lemon zest and juice of one lemon
1 can evaporated milk (highly chilled)

Mix everything but the evaporated milk together and chill mixture in the fridge until syrupy.While setting up make the crust by mixing
1/4 c sugar
1 stick of melted butter
26 squares of crushed graham crackers
press into 9x13 pan and cook for 10 mins at 375--(or buy 2 ready made crusts!)

In seperate bowl whip the evaporated milk with beaters until fluffy like whipped cream. Fold lemon mixture in and pour over crust. Refridgerate for four house and garnish with spearmint leaves. A very light cool summery dessert