Mix the Jello, boiling water, sugar, lemon juice and food coloring in order listed; chill. Then whip Milnot and fold this together. Roll 25 graham crackers fine and quarter cup of sugar; add two third stick of melted margarine. Mix well. Press crumbs in bottom of 9x13 inch pan, leaving some of the crumbs back to put on top. Pour the filling into the crumb crust. Place in refrigerator and chill several hours before serving. Randy Rigg