1 sm. pkg. lemon Jello
1/3 c. lemon juice
1 (8 oz.) cream cheese, softened
1 c. sugar
1 tsp. vanilla
22 graham crackers
3/4 c. butter, at room temperature
3 tbsp. sugar
1 can evaporated milk, ice cold

Dissolve lemon Jello with 1 cup boiling water. Add lemon juice and cool in freezer until it starts to gel. Whip cream cheese. Add sugar and vanilla. Set aside. Crush graham crackers. Add butter and sugar. Press into 9x13 inch pan. Reserve 1/2 cup of crumbs for the top.

Whip can of ice cold milk until very stiff. Whip in Jello, then add cream cheese mixture. Pour on crust and add rest of crumbs on top. Refrigerate at least 3 hours.