CRUST:

2 1/2 c. graham cracker crumbs
1 stick melted butter
1/2 c. sugar

Press into 9"x12" baking dish and chill.

FILLING:

1 sm. pkg. lemon Jello
1 c. boiling water
1 can evaporated milk (chilled, almost frozen)
3/4 c. sugar
1 (8 oz.) pkg. cream cheese
2 tbsp. lemon juice

Dissolve Jello in boiling water. Chill until it starts to thicken. Soften cream cheese and beat into Jello. Beat chilled milk to a whipped cream consistency. Gradually add sugar, cream cheese mixture and lemon juice to beaten milk. Pour over graham cracker crust. Chill at least 4 hours. Top with cherry or blueberry pie filling if desired.