Preparation:
Crust: Roll graham crackers until fine. Combine cracker crumbs with melted margarine and put into a 9 x 13 inch pan.
Filling: Combine condensed milk with the lemon juice. Spread this mixture over the crust.
Topping: Beat whipping cream, adding sugar, almond extract, and vanilla. Spread over the top of filling. Sprinkle with pecans. Refrigerate 24 hours. |