1 (6 oz.) pkg. lemon Jello
1 1/2 c. hot water
2 c. graham cracker crumbs
1/2 c. confectioners' sugar
1 stick butter, melted
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
2 tbsp. lemon juice
1 (12 oz.) can evaporated milk
1 can cherry pie filling

Pour milk into large bowl and put in freezer until ice crystals form around outer 1 inch of bowl. Dissolve Jello in hot water. Add lemon juice. Mix crumbs, confectioners' sugar, melted butter and spread in 9 x 13 inch cake pan, pressed down. Blend together cream cheese, sugar and vanilla and add to Jello and let cool, but not set. Whip evaporated milk until thickened. Fold Jello mixture into milk and pour over crumbs. Chill overnight. Serve with cherry pie filling on top.