1 pkg. lemon Jello
1 pkg. graham crackers
1 can evaporated milk
1 (8 oz.) pkg. cream cheese
Pinch of salt
1 c. sugar
5 tsp. lemon juice
1 tsp. vanilla
1 c. boiling water
1 stick butter

Freeze until mushy evaporated milk, then whip it until it stands in peaks.

Fix Jello with 1 cup boiling water, salt and cream cheese. Add 5 tsp. lemon juice and 1 tsp. vanilla.

Fix a crust of graham crackers and butter. Press lightly in dish. Pour the whipped cream and Jello mixture together. Place in crust and refrigerate until firm.