1 pkg. Lemon Jello
1 c. hot water
3 tbsp. lemon juice or 1 tsp. vinegar
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 tall can Evaporated milk chilled
35 to 40 Graham Crackers
1/2 c. butter melted

Dissolve Jello in hot water, add the lemon juice and cool. Cream the cream cheese, add sugar and vanilla and mix well. Add the cream cheese mixture to the jello mixture. Whip the evaporated milk and fold into the jello, cheese mixture. Crush the graham crackers and the melted butter, mix well and press into 9 x 13 inch pan. Pour in the Jello, cheese mixture. You may either sprinkle some crushed graham crackers on top and chill, or chill first, top with Cherry Pie filling and refrigerate for 12 hours or more.