1/4 lb. butter
1 1/2 c. graham cracker crumbs
1 (3 oz.) pkg. lemon Jello
1 (8 oz.) pkg. cream cheese (soft)
1 c. sugar
1 tall can evaporated milk (chilled overnight)

Melt butter in skillet. Add graham cracker crumbs and gently toast, stirring to prevent burning or sticking. Line bottom of 8 x 10 pan with half the crumbs. Add 1 cup boiling water to Jello. Put into refrigerator until the Jello begins to harden (do not set). Add the sugar to the softened cream cheese and mix with a fork until it can be whipped with egg beater. Add a little grated lemon peel for more flavor. Whip evaporated milk until stiff. Fold into cream cheese mixture; add Jello and beat entire mixture until it is creamy. Pour over crumbs and sprinkle remaining on top. Refrigerate. Cut into squares.