1 can Carnation milk (lg.)
1 pkg. (8 oz.) cream cheese
1 pkg. lemon Jello
1 c. sugar
1 tsp. vanilla
30 graham crackers
2 tsp. sugar
1 stick butter

Pour milk into a freezer tray and set in freezer for 1/2 hour or until crystals form. Dissolve Jello in 1 cup boiling water. Let cool but not set. Cream sugar, vanilla and cream cheese well. Beat the milk well. Add the Jello and cream cheese mixture to the milk mixture and beat well.

Crush the graham crackers and mix with sugar and melted butter. Put 3/4 in the bottom of the pan. Pour in the mixture and top with rest of crumbs. Refrigerate 6 hours or overnight.