1 sm. pkg. lemon Jello (3 oz.)
1 (13 oz.) can evaporated milk, chilled
1 c. sugar
2 tsp. vanilla
1 lg. pkg. cream cheese (8 oz.), room temp.
Graham crackers

Dissolve Jello in 1 cup boiling water. Chill until slightly thickened, then whip. Chill milk and whip until thick. Add sugar, vanilla and cheese. Whip until cheese is smooth. Add whipped Jello and pour on graham cracker crust in a 9 x 13 inch pan. Chill until firm.