1 1/4 c. graham cracker crumbs
1/4 c. butter, melted

Mix butter and crumbs and pat into a 9 x 13 inch cake pan. Bake 5 minutes and cool.

FILLING:

1 pkg. lemon Jello
1 c. boiling water
3 tbsp. lemon juice

Mix and let cool until partly set. Chill 1 (15 ounce) can evaporated milk. Whip and add 1 cup sugar and 1 teaspoon vanilla. Whip in 1 (8 ounce) package cream cheese, softened. Mix whipped Jello mixture and whipped milk mixture together. Pour over crumbs. Refrigerate overnight to set.

TOPPING:

1 pkg. raspberry Danish dessert
1 c. water
1 tsp. Knox gelatin

Cook together until clear. Add 1 (10 ounce) package frozen raspberries and let cool. Pour on top of cream cheese mixture. Refrigerate until used and refrigerate all unused portions.