1 sm. pkg. lemon Jello
1 pkg. plain gelatin
1 c. hot water
1 c. sugar
1 lg. can Carnation milk (frozen in a pan for 2 - 3 hours)
1 (8 oz.) pkg. cream cheese, softened
Graham cracker crust

Dissolve Jello and plain gelatin in water; let cool. Mix sugar with cream cheese until fluffy. Add cream cheese mixture to Jello. Whip frozen milk; add to mixture. Make a graham cracker crust according to directions on side of cracker box, and put into a 9 x 13 inch pan. Pour mixture into crust; top with graham cracker crumbs and refrigerate until set (2 to 3 hours or overnight).