1 pkg. lemon Jello
1 c. hot water
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 tall can evaporated milk, chilled
1/2 lb. graham crackers, crushed
1/2 c. butter

Dissolve lemon Jello in hot water. Add lemon juice and cool. Cream together the cream cheese and vanilla. Add the cream cheese mixture to the Jello. Whip the evaporated milk and fold into the Jello-cream cheese mixture. Add the butter (melted) to the crushed graham crackers. Press crumb mixture into a 9 x 13 inch pan. Pour the cream cheese mixture in and refrigerate for at least 12 hours. (Vary by adding 1 can of well-drained crushed pineapple.)