1 small box cherry Jello (or any flavor)
1 c. hot water
1 (12 oz.) can evaporated milk, chilled
1 c. white sugar
2 tsp. vanilla
1 (8 oz.) pkg. cream cheese (room temperature)
Graham cracker crust

Dissolve Jello in 1 cup hot water. Chill until slightly thickened, then whip. While this is chilling, whip chilled milk. Add sugar, vanilla and cream cheese. Whip until cheese is smooth. Add chilled Jello and whip until well blended. Pour onto graham cracker crust in 9x13 inch pan. Chill until firm.