1 lg. can Carnation milk, chilled until peaks form
1 pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 c. sugar
2 tsp. vanilla flavor
1 tbsp. lemon juice

Mix lemon Jello and boiling water; congeal not too firmly. Beat together cheese, sugar, vanilla and lemon juice; mix this with Jello mixture. Beat cold Carnation milk until creamy. Add Jello and cheese mixture to milk. Pour into a 9x13x2 inch graham cracker crust. Refrigerate at least 4 hours.

GRAHAM CRACKER CRUST:

2 c. graham crackers
4 tbsp. melted butter
1/2 c. sugar