1 sm. box lemon gelatin
1 tsp. vanilla
3 tsp. fresh lemon juice
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 c. hot water
1 can evaporated milk, whipped
1 (1 lb.) box graham crackers, crushed
1/2 c. butter, melted

Dissolve lemon gelatin with hot water and lemon juice. Crush graham crackers and combine with melted butter. Cover bottom of Pyrex dish with mixture. Save some graham cracker crumbs to sprinkle on top of cake.

Cream the cream cheese, sugar, vanilla and add to the gelatin mixture. Beat with electric mixer until smooth. Add the whipped evaporated milk to the cheese mixture and blend until combined. Pour in pan and top with remaining crumbs. Refrigerate overnight (covered) before serving.