1 (13 oz.) can evaporated milk, chilled
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 sm. lemon Jello
1 tsp. vanilla
9 x 13 inch pan

Mix lemon Jello and 1 cup hot water and set aside to cool. Whip evaporated milk well. Cream together cream cheese and sugar. Add to whipped milk. Add cooled Jello and vanilla. Mix well and pour into crust and chill.

Crust: 3 cups graham cracker crumbs and 1 stick melted butter. Melt butter and add to the crumbs. Pat into the pan (reserve 1/4 of the mixture for the topping.)