2 c. water
1 family size lemon Jello
1 lg. pkg. Philadelphia cream cheese
1/4 c. butter
1 pkg. vanilla wafers or graham crackers
1 can evaporated milk
2/3 c. sugar
2 tbsp. lemon juice

Dissolve Jello in boiling water and chill to half set but not firm. Chill evaporated milk can for 1 hour. Blend cheese, sugar and lemon juice until creamy (may add 1 can crushed pineapple, drained. Roll vanilla wafers to fine crumbs and mix well with melted butter. Line 9x12 inch pan with crumbs and pat firm.

Save 1/2 cup crumbs for sprinkling on top. Blend Jello into cream cheese mixture. Whip evaporated milk until very firm, then fold cream into cheese and Jello mixture. Top with rest of crumbs and chill for several hours.