45 graham crackers
1 1/2 sticks butter
1 pkg. lemon Jello
1 c. boiling water
1 lg. pkg. cream cheese
1 c. sugar
1 lg. can Carnation milk, cold
1 tsp. vanilla

Mix graham crackers and butter together for crust. Line bottom of 9x12 inch pan with half. Save the rest for the top. Mix boiling water and Jello. Let set until it is cool. Beat 1 cup sugar and cream cheese until soft.

Have the can of milk cold. Refrigerate the milk for 24 hours. When milk is real cold, whip it until it is very thick. Then add Jello mixture and cream cheese to whipped milk. Put in pan over crust. Top with rest of graham crackers. Refrigerate overnight, then slice.