1 (3 oz.) box lemon Jello
1 (8 oz.) pkg. cream cheese
1 c. granulated sugar
1 can very cold evaporated milk
1 tsp. vanilla
1 c. boiling water
1 graham cracker crust

In small bowl mix Jello with 1 cup boiling water. Dissolve. Cool but do not allow gelling.

In medium bowl cream sugar, cheese and vanilla until very smooth.

In large bowl whip milk until very frothy. Add cheese and Jello mixtures. Mix well. Pour into prepared crust. Chill 2 to 3 hours.

Sugar can be reduced to 3/4 cup. Light cream cheese may be used as well as skimmed evaporated milk.