1 (8 oz.) & 1 (3 oz.) pkg. cream cheese
1 can evaporated milk (chilled in refrigerator overnight)
1 pkg. lemon Jello
3/4 c. sugar

CRUST:

2 c. crushed vanilla wafers
or 1 c. graham crackers & 1 c. soda crackers
1/2 c. melted butter
1/4 c. sugar

Mix crust together and put in cake pan. Dissolve Jello in 3/4 cup boiling water. Cool Jello in refrigerator until it starts to thicken. Beat cheese and sugar. Add cooled Jello and mix well. Whip milk until soft peaks are formed. Fold into Jello mixture. Add some yellow food coloring. Pour over crust. Refrigerate.

Cherry or blueberry pie filling may be served on top or it is good plain. This is a light fluffy cheesecake. Keeps well in refrigerator for a week.