1 pkg. lemon Jello
1 c. hot water
8 oz. cream cheese
1 c. sugar
1 lg. can evaporated milk
1 tsp. vanilla or lemon extract (lemon is best)

Dissolve Jello in hot water; cool until it begins to thicken. Beat cream cheese and sugar until well mixed. Add evaporated milk and extract. Beat with mixer until very thick and fluffy. Add Jello slowly and continue to beat for 1 minute. Pour into 13 x 9 inch cake pan, which has graham cracker crust pressed into the bottom. Cool in refrigerator for at least 2 hours.

2 c. graham cracker crumbs
1/2 c. powdered sugar
1/2 c. melted butter

Mix together and press into 13 x 9 inch pan.