CRUST:

22 graham crackers, crushed
1/3 c. butter, melted

Combine graham crackers and butter. Reserve 1/4 cup. Spread remaining graham mixture in bottom of 9 x 13 inch pan.

FILLING:

1 (3 oz.) pkg. lemon Jello
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 c. hot water
1 c. sugar
1 can chilled evaporated milk

Dissolve Jello in hot water, cool. Cream together cream cheese, sugar and vanilla. Combine creamed cheese and Jello mixtures. Whip chilled evaporated milk until firm. Add to cheese and Jello mixture. Spread over graham cracker crust. Sprinkle with remaining crumbs. Chill 4 hours.