22-24 graham cracker squares
1/4 lb. butter, melted
2 tbsp. sugar
1 sm. pkg. lemon Jello
1 c. boiling water
8 oz. Philadelphia cream cheese, at room temperature
1 c. sugar
2 tsp. vanilla
1 can Carnation evaporated milk

Crush graham cracker squares. Blend with butter and sugar. Press in 9x13 inch cake pan. Reserve 2 tablespoons for topping.

Mix lemon Jello and water. Set in refrigerator until rest of recipe is completed. Cream together cream cheese, sugar and vanilla. Whip evaporated milk in large mixing bowl which has been chilled for 5 minutes.

Remove Jello mixture from refrigerator and mix into cream cheese mixture. Add all to whipped milk and beat all together well. Serve in squares.