1 (3 oz.) pkg. lemon Jello, dissolved in 1 c. hot water
1 c. graham cracker crumbs
1/4 lb. butter, melted
1 tbsp. powdered sugar
1 can Carnation milk, chilled
1 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla
1 c. sugar

Let Jello gel, slightly; mix graham crackers, powdered sugar and butter. Spread and press into bottom of 9 x 13 x 2 inch baking pan, reserving 1/4 cup of mixture for topping. Whip milk; set aside.

Cream together cream cheese, sugar and vanilla. Slowly add Jello and mix well. Add Jello mixture to whipped milk and continue to beat until fluffy. Pour into prepared cake pan and sprinkle top with remaining crumbs. Refrigerate overnight and serve.