1 (13 oz.) can evaporated milk
1 sm. box lemon Jell-O mix
1 c. boiling water
1 (8 oz.) pkg. cream cheese (room temperature)
1 c. sugar
1 pkg. graham crackers from box, crushed with rolling pin
Dab butter

Pour evaporated milk into bowl and place in freezer until ice forms around edge, usually by the time other preparations are done this will be ready. Mix Jell-O and water and place in refrigerator to cool. Blend cream cheese and sugar. Spread butter on bottom and sides of approximately a 8x5x2 inch dish and sprinkle with the graham crackers; shaking around gently to coat sides. Whip milk until stiff and mix with Jell-O. To this add the cream cheese mixture, stirring well. Pour into pan or dish lined with graham crackers. Sprinkle remaining graham crackers on top. Chill at least 1 hour before serving.