1 lg. can evaporated milk
2 (3 oz.) pkgs. lemon Jello
2 (3 oz.) pkgs. cream cheese
1 c. sugar
4 drops vanilla
2 c. hot water (boiling)
4 tbsp. sugar
14 graham crackers
4 tbsp. butter

Put milk in large bowl in freezer until crystals form around the edge of the milk. While the crystals are forming the other ingredients can be prepared. Soften the cream cheese in another bowl at room temperature. Dissolve Jello in another bowl with boiling water, let cool. Make crust with cracker crumbs, 4 tablespoons sugar and butter; save 12 cup crumbs and set aside; spread the remainder crumbs in an oblong cake pan, bake in a 350 degree oven for 10 minutes (let cool).

Mix cream cheese, 1 cup sugar and the vanilla together until smooth. Add dissolved Jello to cheese mixture. Remove the milk from freezer and beat on high until frothy; add cheese mixture to milk and continue beating until completely mixed together. Pour over baked crust and sprinkle remaining crumbs on top. Chill.