2 graham cracker crusts
1 sm. pkg. lemon Jello
1 cup water, boiling
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 oz. rum
Lg. can Pet (evaporated) milk, refrigerated 1 hour

Mix together the Jello and 1 cup boiling water; then cool. Mix together cream cheese, sugar, vanilla, and rum until smooth. Then add Jello mixture a little at a time and continue beating. Separately whip Pet (evaporate) milk. Then add cheese mixture and keep beating until smooth. Pour cheesecake mixture into cooled graham cracker crust and sprinkle with graham cracker crumbs or crushed walnuts. Refrigerate.