1 (3 oz.) pkg. Jello
1 c. hot water
1 lg. can evaporated milk, chilled
8oz. cream cheese
1 c. sugar
Baked regular crust or graham cracker crust

Dissolve Jello in hot water. Let stand until slightly thick. Whip evaporated milk. Add Jello mixture. Beat the cream cheese, gradually adding 1 cup sugar. Add to the Jello-milk mixture. Pour into cooled crust. Refrigerate a few hours. Sprinkle graham cracker crumbs on top.