Filling:
1 can (14 oz) sweetened condensed milk
8 oz whipped topping
About 3/4 cup fresh squeezed lemon juice (3 lemons)
1 or 2 tbsp finely grated lemon peel

Graham Cracker Crust:
1 pack graham crackers (finely crushed)
About 1/2 cup butter or margarine (melted)

1 can (14 oz) sweetened condensed milk 8 oz whipped topping 1 or 2 tbsp finely grated lemon peel 1 pack graham crackers (finely crushed)

Make the pie crust by mixing the graham cracker crumbs with the butter and shaping them into the pie pan. You may need to sprinkle a little water to help moisten the crumbs to make them stay in place better.

In large bowl, mix sweetened condensed milk, lemon juice, and lemon peel. Then stir/fold in the whipped topping. Pour filling into pie crust, garnish with lemon slices or powdered sugar, and chill about 1 or 2 hours before eating.