1 1/2 c, fine graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted
1 large can evaporated milk, chilled
1 pkg. lemon jello
1 c. hot water
8 oz. pkg. cream cheese
1 c. sugar
1 tsp. vanilla

Combine crumbs, 1/4 cup sugar and melted butter and press into 9 X 13 pan. Beat the chilled milk well, as for whipped cream, in a large bowl. Dissolve the jello in hot water. Mix cream cheese with sugar and vanilla. Add jello mixture, the add it all to the whipped milk. Pout into pan with crust. Place in refrigerator until set and ready to cut.