1 (12 oz.) can evaporated milk
2 tsp. lemon juice
2 (3 oz. ea.) boxes lemon Jello
2 cups sugar
1 (8 oz.) pkg. cream cheese
Graham cracker crumbs
1 cup boiling water

Line two 9 or 10-inch layer cake pans with Graham Crumb Crust. Refrigerate a large can of evaporated (unsweetened) milk for at least 1 hour. Dissolve 2 packages of Jello in one cup of boiling water. Add one cup cold water. Refrigerate until Jello begins to gel.

In the bowl of a mixer on medium speed, combine cream cheese, lemon juice, and sugar. Mix Jello and cream cheese mixture on low speed.

Whip chilled milk until thick. Fold into cheese and Jello mixture.

Place a layer of graham cracker crumbs in the bottom of a cake pan.

Pour mixture on top of crumbs and cover top of mixture evenly with additional crumbs.

Refrigerate until firm.

Submitted by: Belle