2 tall cans evaporated milk
1 (6 oz.) box lemon gelatin
1 c. boiling water
1 c. cold water
8 oz. softened cream cheese
1 c. sugar
2 tsp. vanilla

CRUST:

20 halves crushed graham crackers
1/4 c. sugar
5 tbsp. butter (more if needed)
1/4 tsp. cinnamon

1. Refrigerate 2 tall cans of milk for 2 days before making cake. Cool to room temperature.

2. Dissolve gelatin in hot water, add cold; set aside.

3. Beat cheese, sugar, vanilla; set aside.

4. Whip 2 cans milk until bubbly and thick, almost triples in volume. Do this in a very large bowl.

5. Beat on low speed cheese to milk, slowly add gelatin mixture.

6. Pour into 9"x13" pan. Refrigerate. Optional: Per serving top with strawberry, blueberry or any topping.