2 c. graham cracker or rusk crumbs
1/4 lb. butter, melted
3 tbsp. powdered sugar
2 pkg. plain gelatin
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 lg. can Carnation milk
1/2 lb. cream cheese
1 c. sugar
1 tsp. vanilla
2 tbsp. lemon juice

Mix first 4 ingredients in 9 x 13 pan. Save some toppings - 1/4 cup. Mix Jello and boiling water. Place in refrigerator to cool. Refrigerate 1 large can Carnation milk (overnight).

Slowly mix Jello into cheese mixture. Whip milk until peaks form. Pour cheese and Jello mixture into milk (beaten). Then put mixture in 9 x 13 pan and top with 1/4 cup of crumb mixture.