3 1/2 c. graham cracker crumbs
1 stick (1/2 c.) butter, melted
1 (12 oz.) can evaporated milk, chilled
1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 tsp. vanilla
3 tbsp. lemon juice
4 oz. crushed pineapple, drained (opt.)

Combine crumbs and butter. Mix well. Press about two-thirds of the mixture firmly over bottom of 9"x13" baking dish. Refrigerate until chilled or bake 10 minutes at 375 degrees, then cool.

Pour milk in bowl and set in freezer until ice crystals form around edges. Dissolve gelatin in water and refrigerate until slightly thickened. Cream together cheese, sugar and vanilla until smooth. Whip gelatin until foamy. Add gelatin, lemon juice and pineapple (if using) to cheese mixture. Mix well. Using cold beaters, beat milk until stiff peaks form. Fold milk into gelatin mixture. Spoon mixture over crumb crust. Sprinkle remaining crumb mixture on top. Refrigerate until firm. 12 to 15 servings.

This dessert may also be made using lime gelatin and chocolate wafer crust.