12 crushed graham crackers
1 sm. pkg. lemon Jello
8 oz. pkg. cream cheese
1 c. sugar
1 can whipped evaporated milk (chilled)

Add a little butter and sugar to graham crackers to spread better. Spread cracker crumbs in bottom of 9 x 13 inch pan. Save a few for the top. Dissolve Jello in 1 cup of hot water. Whip when cool. Beat together until creamy cream cheese and sugar. Chill evaporated milk and whip. Whip Jello mixture into milk, add cream cheese mixture gradually. Blend well and pour over cracker crumbs. Sprinkle top with remaining crumbs. Refrigerate and serve.