1 (12 oz.) can evaporated milk
8 oz. cream cheese
6 oz. lemon Jello
1 tsp. vanilla
1 c. sugar

Put evaporated milk, large bowl and beaters in refrigerator overnight. Soften cream cheese. Mix lemon Jello with 1 cup hot water. Stir to dissolve. Add 1 cup cold water and stir, set aside. Cool.

In small bowl beat with electric mixer: cream cheese (softened), vanilla and sugar. In large bowl beat the evaporated milk, until thick. Add the gelatin to milk, stir. Add cheese mixture and blend, but do not beat. Pour into 13 x 9 inch pan that you prepared.

CRUST:

2 c. graham cracker crumbs (24 sqs.)
1/3 to 1/2 c. butter

Crust: Put 2 cups graham cracker crumbs in large 13 x 9 inch pan. Melt butter and pour over crumbs. Work with fingers until crumbs are moist. Reserve 1/2 cup. Pat the rest on bottom and sides of pan.

Optional: If bowl and beats are chilled well, it will make too much for 13 x 9 inch pan, so put 1 cup graham cracker crumbs in 9 x 9 inch pan. Melt about 1/4 cup butter, pour over crumbs and follow same directions.