1 pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. sugar
1 tsp. vanilla

Stir Jello and boiling water; put in refrigerator to set. Beat rest of ingredients until smooth. Whip 1 large can of Carnation milk until forms peaks, slowly whip in Jello. Stir in cheese mixture. Pour into crusts or into pan lined with graham cracker crumbs, sprinkle some crumbs on top; put in refrigerator to thicken.