1 can evaporated milk
1 c. sugar
1 sm. box lemon Jello
1 c. boiling water
1 (8 oz.) cream cheese, softened
Juice of 3 lemons
Graham cracker crust

Chill milk until crystals form. Chill bowl and beaters. Beat until consistency of whipped cream. Add sugar gradually. Dissolve Jello in water, blend in cream cheese. Add lemon juice, blend well. Fold in milk. Line 13 x 9 x 2 inch dish with graham cracker crust. Pour filling into crust and refrigerate 4 hours or overnight.