6 oz. box lemon jello
2 c. boiling water
1 c. sugar
2 tsp. vanilla
8 oz. pkg. cream cheese
1 can evaporated milk, chilled

Mix jello and boiling water, chill until jelly like. Work sugar and vanilla into cream cheese. Whip evaporated milk with electric mixer till fluffy and firm. Mix in cheese mixture and jello. Pour into a 9 x 12 inch cake pan with graham cracker crust.