Lemon Jello (can use lime too)
Evaporated milk
Graham cracker crumbs
Sugar
Vanilla
Cream cheese

Chill 1 large can evaporated milk overnight.

Soften 1 (8 ounce) cream cheese.

Dissolve 1 (3 ounce) lemon Jello in 1 cup boiling water and cool until "slightly" thickened.

Make graham cracker crust in 13x9 pan (reserving 1/2 cup crumbs).

Whip chilled milk until thick.

Add Jello slowly to milk and beat well.

Add cream cheesed beaten with 1/2 cup sugar and 2 teaspoons vanilla.

Pour into crust, sprinkle with remaining crumbs. Refrigerate 3 hours. Excellent for a light summer dessert!!