1 (3 oz.) pkg. lemon jello
1 c. boiling water
3 tbsp. lemon juice
8 oz. cream cheese
1 c. sugar
1 tsp. vanilla
1 (12 oz.) can evaporated milk, whipped
1/2 lb. graham crackers (2 1/2 c.)
1/2 c. melted butter

Dissolve jello in water. Add lemon juice and cool. Cream together sugar, cheese and vanilla; add this to cooled jello. Mix well. Fold in the whipped milk. Be sure canned milk is well chilled before whipping.

Roll graham cracker into crumbs and add melted butter. Firmly pack 2/3 of crumbs in bottom of loaf pan. Add filling and top with remaining graham cracker crumbs. Refrigerate overnight.