1 pkg. lemon Jello
1 1/4 c. boiling water
1 (8 oz.) pkg. cream cheese
3/4 c. sugar
5 tbsp. lemon juice
1 can Eagle Brand
1 box graham crackers, crushed
1 stick butter

Dissolve Jello in boiling water and set aside until cool. Mix until creamy. Cream cheese, sugar, and lemon juice. Add to cooked Jello and mix. Whip milk which is very cold and fold into Jello mixture. Pour into pan which has been covered, bottom and sides with crackers and butter. Let set in refrigerator about 12 hours or until firm. Top with cherry pie filling if desired.