1 (3 oz.) pkg. lemon Jello
1 c. sugar
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (13 oz.) can Carnation evaporated milk

Dissolve Jello in 1 cup boiling water. Cream the cream cheese, vanilla, and sugar. Add gelatin and blend together. Chill until it starts to set. Put milk in a bowl and place in a freezer until it gets icy. Take out and whip until stiff. Add lemon juice and continue to whip until it holds a peak. Fold in gelatin mixture and put in 9 x 13 inch pan, lined with graham cracker crumbs. Chill until set.