1 can blueberries
1 pkg. lemon Jello
1 c. hot water
2 tbsp. real lemon juice
1/2 lb. cream cheese
3/4 c. sugar
1 tsp. vanilla
1 lg. can evaporated milk (chilled in ice cube tray)

Mix water and Jello. Put into refrigerator to set a little.

Beat cream cheese, sugar and vanilla until fluffy. Set aside. In another bowl beat chilled milk until it is like whipped cream, slowly add chilled lemon mixture and then cream cheese mixture. Pour half into 15x11 graham cracker shell, spread berries and add rest of mixture on top. Sprinkle the top with graham crackers. Put into refrigerator overnight.