1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter
1 (3 oz.) pkg. lemon Jello
8 oz. cream cheese
Pinch of salt
1 c. sugar
1 tsp. vanilla
1 (13 oz.) can evaporated milk, ice cold

Use a 13x9 inch glass dish. Mix graham cracker crumbs with 1/4 cup sugar. Add melted butter. Line bottom of dish with half the mixture and refrigerate for 1 hour before filling. Reserve rest of crumbs. Add 1 cup boiling water to Jello; chill until slightly thick. Cream the cream cheese, 1 cup sugar, salt and vanilla; set aside. Whip canned milk until peaks form; add Jello and whip until thick. Add cream mixture; mix well. Pour into crust and top with remaining crumbs. Chill until set.