1 (13 oz.) can evaporated milk
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. lemon gelatin
1 c. sugar
1 tbsp. lemon juice

Refrigerate the milk for 45 minutes. Dissolve the gelatin in 1 cup of boiling water. Cream the cheese with sugar until smooth. Add the lemon juice. Whip milk until double in size (use blender). Add the gelatin and the cheese.

Pour into individual cups. Refrigerate overnight. Garnish with mandarin oranges and mint leaves.