Frozen Lemon Dessert

1 small pkg. lemon jello
3/4 cup hot water
1 cap full lemon extract
1 can of cold canned milk (refrigerate the night before)
20 graham crackers (2 pkg)

Combine first four ingredients, and cook to the syrupy stage.
Whip milk in large bowl. Pour hot syrup over whipped cream while still beating. Line pan with crackers then pour the mixture in. Let sit in refrigerator for at least 4 hours. Top with graham cracker crumbs.