1 (3 oz.) pkg. lemon Jello
3 tbsp. lemon juice
1 c. sugar
1 lg. can evaporated milk, chilled (best if chilled in freezer)
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla

Dissolve Jello in water, add lemon juice. Cool. Cream the cheese, add sugar and vanilla. Mix well.

In a large bowl, whip the milk. Add the cheese mixture to Jello and then add it to the whipped milk and stir together.

CRUST:

1 pkg. graham crackers
1/2 stick melted butter
1/4 c. sugar

Crush the graham crackers and add sugar and melted butter. Place on bottom of 9x13 inch pan, reserving a few crumbs for the top. Pour lemon mixture on top and refrigerate until serving. A light and refreshing dessert.