Pink Velvet Company Pie

• 1 can (12 ounces) evaporated milk
• 2-1/2 cups graham cracker crumbs (about 32 squares)
• 1/4 cup butter, melted
• 1 package (3 ounces) strawberry gelatin
• 1/2 cup boiling water
• 1/4 cup lemon juice
• 1/4 cup sugar
• 1 teaspoon grated lemon peel

1. Pour milk into a large bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
2. In a small bowl, combine cracker crumbs and butter; mix well. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.
3. In a bowl, dissolve gelatin in boiling water; stir in lemon juice and sugar. Cool to room temperature. Remove bowl from the refrigerator; beat milk until soft peaks form. Gradually add gelatin mixture, beating until stiff peaks form. Fold in lemon peel. Spoon into crust; sprinkle with reserved crumbs. Chill for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

milk, graham cracker crumbs, butter, strawberry gelatin, boiling water, lemon juice, sugar

Taken from www.tasteofhome.com/recipes/pink-velvet-company-pie/ (may not work)