1 lg. can Pet milk
1 3/4 stick butter
1 1/2 individual pkgs. crushed graham crackers
1 box lemon Jello
1 c. boiling water
1 c. sugar
1 (8 oz.) pkg. Philadelphia cream cheese

Place 1 large can Pet milk in deep freeze for 1 hour. Melt 3/4 stick butter and mix with 1 1/2 individual package of crushed graham crackers. Line 9 x 13 inch pan (save 3/4 cup for later). Mix 1 box lemon Jello with 1 cup boiling water; set aside to cool. Cream 1 cup sugar and 1 package of Philadelphia cream cheese. Whip Pet milk until very fluffy and will stand in peaks. Pour lemon Jello into cream cheese mixture. Combine whipped cream and add 1 teaspoon vanilla. Pour mixture into graham cracker crust. Sprinkle top with some of the cracker crumbs saved from crust. Chill several hours.