Mix crust ingredients and press onto bottom and slightly up the sides of a buttered 9 x 13 x 2 inch pan.
Mix Jello, water, and sugar together. Chill until thick but not stiff. Whip the evaporated milk to the consistency of whipped cream. Fold into the Jello mixture. Pour into the graham crust and chill until firm. Garnish with extra graham crumbs.