20 graham crackers (crushed)
1 1/3 c. sugar
1 pkg. lemon Jello
1 can evaporated milk (chilled)
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese
1 c. hot water

Cream crumbs, butter and 1/3 cup sugar. Line bottom of 9 x 13 inch pan - reserve part for topping. Cream together 1 cup sugar and cream cheese. Dissolve Jello in hot water and add to cheese mixture. Cool and whip evaporated milk and fold into cheese and lemon mixture. Cool overnight.