1 tall can Carnation milk, well chilled
1 reg. size pkg. lemon Jello, made with 1 c. boiling water, let set until thick
1/4 c. lemon juice
2 (8 oz.) pkgs. Philadelphia cream cheese, room temperature
2 c. sugar
1 env. Knox gelatin, in sm. amount of cold water

Cream cheese and sugar together; beat well. Add Jello and continue to beat. Whip milk and add lemon juice and beat again. Add Knox gelatin and beat again. Carefully fold cheese mixture into whipped milk and pour into graham cracker crust. Chill for at least several hours.

Crust: Melt 1 stick of butter and add 1/4 cup sugar. Cook only until sugar melts. Take off of fire and add 2 cups of graham cracker crumbs. Press mixture into a 9 x 13 inch pan. Top cheese cake with a sprinkle of extra crumbs.