1 sm. pkg. lemon Jello
3/4 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 tsp. vanilla
1 lg. can evaporated milk, COLD
1/2 lemon, juice only

Mix Jello and water, then cool. Mix cream cheese, sugar and vanilla together well. Whip milk with lemon juice until very stiff. Add Jello to cream cheese mixture and mix well. Fold in beaten milk. Pour into 9 x 13 inch pan which bottom is covered with graham cracker crust.

CRUST:

28 graham crackers, crumbled
1/2 c. sugar
1/2 c. melted butter (may take a little more)

Mix well and pat firmly in 9 x 13 inch pan. Retain 1/4 cup of crumb mixture for top of cake. Before serving, put whipped topping on top of cake. Sprinkle with reserved crumbs.