2 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 (13 oz.) can evaporated milk, chilled
2 c. graham crackers, crushed
1/2 c. butter

Mix crushed graham crackers and butter. Spread in 9x13 inch pan. Bake at 375 degrees for 3 to 5 minutes.

Mix together Jello and boiling water. Allow to become syrupy in refrigerator. Cream together cream cheese, sugar and vanilla. Whip canned milk until stiff. Gradually add Jello to whipped milk and beat 30 seconds. Then fold in cream cheese mixture; don't over mix. Pour onto crust. Refrigerate for 2 hours before serving.