Tall can Pet milk, refrigerated overnight
32 squares graham cracker crumbs
1 stick butter, melted
1/2 c. sugar
1 pkg. lemon Jello
1 c. hot water
1 pkg. (8 oz.) cream cheese, room temperature
1 c. sugar
1 tsp. vanilla

Mix butter, graham cracker crumbs and the 1/2 cup sugar together and line pan with 2/3 of the mixture. Use other 1/4 for topping. Set aside to cool 1 package lemon Jello dissolved in 1 cup hot water. Mix well 1 package cream cheese, 1 cup sugar and 1 teaspoon vanilla. Whip the Pet milk, add cooled Jello and cream cheese mixture and beat. Pour into lined pan. Add topping. Refrigerate. Use a 9x13 inch pan as this is a large recipe.