1 pkg. lemon Jello
1 c. boiling water
4 tbsp. lemon juice
1 c. sugar
1 (8 oz.) pkg. cream cheese
1 lg. can Pet milk
2 1/2 c. graham cracker crumbs
1/2 c. sugar
3/4 stick butter

Dissolve Jello in boiling water and set aside. Cream lemon juice, sugar and cheese until smooth. Add Jello and cool. Chill milk, whip until stiff. Fold into cheese mixture. Blend the graham cracker crumbs, sugar and butter. Spread and press 1/2 crumbs in bottom and sides of pie or cake pan. Add filling, then remaining crumbs on top. Chill over night.