CRUMB CRUST:

Roll 1/2 pound graham crackers into crumbs. Melt 1 stick butter. Add 3 tablespoons sugar to crumb mixture. Mix melted butter with crumb mixture thoroughly, and press into bottom of 9 x 13 inch pan. Use 3/4 of this mixture, saving 1/4 for top.

CHEESE MIXTURE:

1 sm. pkg. lemon Jello
1 c. boiling water

Dissolve and allow to jell slightly. Whip 1 (13 oz. lg.) can chilled Pet milk. Cream 1 (8 ounce) size Philadelphia cream cheese with 1 cup sugar. This creaming process is facilitated by reserving a bit of the Pet milk; prior to whipping and creaming it into the cheese. Combine whipped milk and chilled Jello by whipping all together. Add the cheese mixture to the milk and Jello mixture plus 1 teaspoon vanilla. Pour this into the pan lined with the crumbs. Sprinkle remaining crumbs on top and refrigerate overnight. If you wish, you can use all the crumbs for the bottom and put cherry pie filling on top when you serve it. This will make 15 to 18 servings, depending on the size you want.