FILLING BASE:

1 (3 oz.) pkg. lemon gelatin
1 c. boiling water

CRUST:

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. softened butter

FILLING:

1 (8 oz.) pkg. cream cheese (softened)
1 c. sugar
1 (12 oz.) can evaporated milk, chilled and whipped until stiff

Dissolve gelatin in boiling water and let cool and begin to set. Combine the graham cracker crumbs, sugar and butter, reserving 1/4 for topping. Press the rest into the bottom of a 9 x 13 inch pan and place in refrigerator.

Cream together the cheese and sugar, then fold in the gelatin and whipped milk and pour over the crust. Sprinkle the topping over the filling and chill until serving time.