2 c. graham cracker crumbs (7 oz.)
1 box lemon Jello
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/4 lb. butter (1 stick)
1 c. boiling water
1 c. sugar
1 lg. can evaporated milk, chilled

Mix crumbs and butter; brown in skillet. Spread all but 1/2 cup in oblong pan, pat down. Mix Jello in water and cool for 15 minutes. Cream the cream cheese with sugar and vanilla for 5 minutes. Add Jello, blend for 2 minutes. Whip milk, add to cheese mixture. Pour over crumbs. Sprinkle other crumbs on top. Refrigerate or freeze.