30 graham crackers
2 tbsp. sugar
3/4 stick butter, melted
1 3 oz pkg. lemon Jell-O
1 cup boiling water
1-8 oz. pkg. cream cheese
1 cup sugar
1 tsp. vanilla
juice of 1 lemon
1 large can evaporated milk (chilled)

Combine graham crackers and butter. Press into the bottom of a 9x13-inch pan, saving half of the crumbs for the top. Dissolve Jell-O in hot water and cool.

Beat together sugar, cream cheese, vanilla and lemon juice for 1 minute on medium speed.

Using clean beaters and bowl, whip evaporated milk and slowly add Jell-O and cream cheese mixture. Refrigerate for 6 to 8 hours. Sprinkle crumbs on top.

Fruit may be added for variety (blueberries, peaches, sliced strawberries, etc). Stir in just before pouring into pan.

Makes about 12 servings.