CRUST:

2 generous c. graham cracker crumbs
2 tbsp. sugar
1 1/4 sticks soft butter

Blend thoroughly. Line a 9x13 inch pan or 2 large pie pans, saving a few crumbs to sprinkle on top.

CAKE:

1 box lemon Jello (sm. 3 oz. size)
1 c. hot water

Put into refrigerator until Jello begins to congeal.

1 lg. (13 oz.) can Pet milk, very cold

Put beaters and bowl in refrigerator.

In large bowl blend:

1 lg. (8 oz.) Philadelphia cream cheese
1 c. sugar
1 tsp. vanilla

Fix lemon Jello first, then crust, then other things.

When cheese, etc. is blended and Jello is ready to whip:

1st - whip Pet milk

2nd - whip Jello

3rd - pour them both over cheese mixture and blend thoroughly, then pour into crust. Sprinkle remaining crumbs over cheese cake. (Add some yellow food coloring for appearance.)

Keep in refrigerator several hours before serving.