CRUST:

1 c. boiling water
40 graham crackers (3 c. or 2 pkg. of 3 in box)
1 stick melted butter
1/4 c sugar
Dash of cinnamon

FILLING:

1 sm. pkg. lemon Jello
1 c. sugar
8 oz. pkg. cream cheese
2 tbsp. lemon juice
1 lg. can evaporated milk (frosty thick)
1 tbsp. vanilla

Dissolve lemon Jello in boiling water. Let cool. Roll graham crackers. Mix cracker crumbs, butter, cinnamon and sugar. Place crumb mixture 3/4 inch deep in lightly greased 9 x 13 inch pan. Save remainder of crumb mixture for top.

Using mixer, soften cream cheese. Add 1 cup sugar and beat until smooth. Set aside. Whip the evaporated milk until very stiff. Add Jello and cheese mixture. Mix well. Pour over crumbs and sprinkle remainder of crumb mixture on top. A real light summer time dessert!