36 graham crackers, crushed
1 stick butter
8 oz. cream cheese, softened
1 c. sugar
1 c. boiling water
3 oz. pkg. lemon Jello
1 can evaporated milk, chilled

Combine crushed crackers and butter. Press half into a 9 x 13 pan. Thoroughly mix cream cheese and sugar. Mix boiling water and Jello. Let set until ropy. Whip evaporated milk until creamy. Continue whipping while adding cheese mixture and Jello mixture. Pour over graham cracker crust. Top with remaining crackers. Refrigerate until well set.