CRUST:

1 stick (1/2 c.) butter
2 tsp. sugar
2 c. graham cracker crumbs

Melt butter; mix with graham cracker crumbs and sugar. Press into pie dish. Reserve 3 teaspoons to sprinkle on top.

FILLING:

1 lg. pkg. lemon Jell-O (or 2 sm. pkgs.)
3/4 c. water
3 ice cubes
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 can Milnot evaporated milk

In large bowl, mix Jell-O with water. When dissolved, add ice cubes. Discard unmelted ice cubes. Set aside. Beat cream cheese with sugar until smooth. Set aside. In cold glass bowl, beat 1 can Milnot on high for 3 minutes. Add cream cheese mixture to Jell-O and beat 1 minute. Add Milnot and beat for 1 more minute. Pour into prepared crust in 13 x 9-inch dish. Refrigerate 2 hours.