1 (14 1/2 oz.) can evaporated milk
1 (3 oz.) pkg. lemon Jello
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
1 c. hot water
1 c. sugar
1 prepared graham cracker crust

Chill evaporated milk in freezer until very cold. Dissolve Jello in hot water and let cool. Combine cream cheese, sugar and vanilla; beat until smooth. Add cooled Jello. Pour evaporated milk in chilled bowl and beat until soft peaks form. Fold cream cheese mixture into whipped milk. Spoon into prepared graham cracker crusted 9x13-inch pan. Refrigerate before serving.

Submitted by: FRAN MOORE