25 graham crackers (crushed to crumbs)
1 stick butter, melted
2 tbsp. sugar
1 pkg. lemon Jello
1 c. boiling water
2 (8 oz.) pkg. cream cheese
1 c. sugar
1 lg. can evaporated milk (chilled)

Combine graham cracker crumbs, butter and sugar. Pour into a 9 x 13 inch baking dish. (Reserve 1/8 cup for topping.) Press the mixture against the bottom and sides to prepare the crust. Set aside.

Combine lemon Jello and 1 cup boiling water and cool. Cream together the 1 cup sugar and the 2 packages of cream cheese, which have been softened. Set aside.

Whip the can of evaporated milk until very thick. Combine the Jello mixture, the cream cheese mixture and the whipped evaporated milk. Blend on low speed with mixer. Pour into prepared graham cracker crust. Sprinkle reserved crumbs over top. Chill until set and firm. (May top with fruit if desired.)