20 graham crackers
1 stick butter
2 tbsp. powdered sugar
1 pkg. lemon jello
1 c. boiling water
8 oz. cream cheese
1 c. sugar
1 tsp. vanilla
1 lg. can Pet milk

Roll out graham crackers until finely crushed. Mix with powdered sugar. Melt butter and mix until moist. Put half in bottom of cake pan. Mix jello with boiling water and dissolve. Let it set at room temperature.

Mix cream cheese with 1 cup sugar and vanilla; add Pet milk and beat until mixture stands at a peak. Then add jello and mix until well blended. Pour mixture over graham cracker crust and then add the other half of graham crackers on top. Place in refrigerator overnight. Enjoyed for many years!