1/2 c. graham cracker crumbs
3/4 sticks (6 tbsp.) butter
1 tbsp. confectioners sugar
1 regular pkg. lemon jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 c. sugar
2 tsp. vanilla
1 large can evaporated milk

Combine graham cracker crumbs, butter and confectioners sugar. Put in 9 x 13 pan. Set aside. Save about 1/2 cup to sprinkle on top.

In a bowl, dissolve lemon jello in boiling water. Cool to room temperature.

In another bowl, cream together the cream cheese, sugar and vanilla. Set aside. Beat evaporated milk, which has been chilled, until very light and thick. Add cream cheese mixture. Add jello. Fold together until well mixed. Pour over crumbs. Sprinkle on remaining crumbs. Chill overnight.