1 c. hot water
1 (3 oz.) box lemon Jello
1 (8 oz.) cream cheese
1 c. granulated sugar
1 lg. can Pet evaporated milk
Graham cracker crumbs with sugar added
1 stick butter
1 tsp. vanilla

Pour can of milk in pie pan and place in freezer until almost frozen (icy). While milk is in freezer, you can boil 1 cup water and pour in 3 oz. Jello. Set aside to cool (or in refrigerator).

Cream sugar and cream cheese. Take icy milk from freezer and whip with beaters. Pour whipped milk into cream cheese mixture, add Jello mixture and then 1 teaspoon vanilla. Pour in graham cracker crust (9x13 inch dish). Crust is made with 1 stick melted butter, graham cracker crumbs with sugar added to sweeten.