1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 c. sugar
1 tall can evaporated milk (freeze until crystals begin to form around the
edges of dish)
3 c. graham cracker crumbs
1/2 c. melted butter

Dissolve Jello in boiling water. Chill until slightly thickened.

Cream together cheese, sugar and vanilla. Add Jello and lemon juice to cream mixture and blend well.

Fold in stiffly whipped milk, beating until it forms peaks. Pack 2/3 of graham cracker crust into bottom of 10x13 pan, reserving rest. Add filling and sprinkle top with the remaining crumbs. Chill at least 6 hours or overnight. Cut in squares and serve. Serves 12 to 16.

This is light and airy and wonderful to serve on a warm afternoon or evening.