1 sm. pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
2 c. graham cracker crumbs
1 (14 oz.) can evaporated milk, chilled
1 c. sugar
1 tsp. vanilla
2 ripe bananas
6 tbsp. melted butter
3 tbsp. lemon juice

Dissolve gelatin in boiling water. Cool. Cool. In small mixing bowl, cream together cream cheese, sugar and vanilla. Break bananas into pieces and add to creamed mixture; beat until fluffy. Add cooled gelatin and blend thoroughly. Chill until thick, stirring occasionally. Meanwhile, mix together cracker crumbs and butter. Press 1/2 the mixture evenly in 12"x9"x2" baking dish. When gelatin is thick, whip milk until thick, add lemon juice and beat until mixture holds peaks. Beat gelatin slightly then fold into whipped milk. Turn into crumb lined dish, top with remaining crumbs, chill 2 to 3 hours. Makes 15 servings.