1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 tbsp. lemon juice from lemon
1 c. sugar
1 (8 oz.) pkg. cream cheese
1 can evaporated milk

Dissolve Jello in hot water. Add lemon juice. Chill until slightly jelled. IN large bowl, whip sugar and cream cheese. Add to Jello. Whip "chilled" evaporated milk. Add to first mixture. Pour over graham cracker crust in 9"x13" pan.

CRUST:

35 graham crackers or vanilla wafers
1/4 lb. butter, melted

Mix and push into bottom of pan.