1 (3 oz.) pkg. raspberry flavored gelatin
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
3 tbsp. lemon juice
1 tall can chilled evaporated milk (1 2/3 c.)
1 1/3 c. graham cracker crumbs (about 19 sqs.)
1/4 c. melted butter

Empty gelatin into small bowl. Add boiling water and stir until dissolved. Cool. Cream together cream cheese, sugar, and vanilla in medium bowl; add cool gelatin and blend thoroughly. Chill until mixture begins to set.

Meanwhile, crush graham crackers and measure crumbs; add melted butter to crumbs and mix well.

Empty 2/3 of crumb mixture into a 10 inch spring form pan that has been lined with double layer of waxed paper or into baking dish, 9 x 13 x 2 inch. Press crumbs into even layer on bottom. When raspberry mixture begins to thicken, add lemon juice to the chilled evaporated milk and whip until stiff and holds a peak. Fold in gelatin mixture lightly but thoroughly. Turn into crumb lined pan. Sprinkle top with crumbs. Chill 2 to 3 hours. Serves 10-12.