1 lg. size can Pet evaporated milk
1 (6 oz.) pkg. lemon jello
1 1/2 c. hot water
1 c. granulated sugar
1 (8 oz.) pkg. cream cheese
1 graham cracker crust
1/2 c. graham cracker crumbs

Pour Pet milk into metal cake pan and freeze until icy throughout. Dissolve jello in hot water; add sugar and stir. Using mixer, cream well the cream cheese. Add cooled jello mixture, a few tablespoons at a time at first, then add rest and mix well until well incorporated.

Using mixer, whip icy Pet milk until it resembles whipped cream. Fold jello-cheese mixture into whipped Pet milk. Pour into graham cracker crust in 9x13 inch Pyrex glass dish. Sprinkle 1/2 c. graham cracker crumbs over top. Chill until served. Keeps very well for 4 or 5 days in refrigerator.