Crush 30 graham crackers; reserve about 1/4 cup for top. Combining remaining crumbs with 1/4 pound butter, 1 tablespoon powdered sugar; press in 9 x 13 inch cake pan. Mix 1 package lemon Jello and 1 cup hot water; cool until thick (not set). Cream 1 (8 ounce) package cream cheese, 1 cup sugar and 2 teaspoons vanilla; set aside.

Whip 1 can evaporated (unsweetened) milk until very thick and add 2 tablespoons lemon juice. (Cool milk for a day, I put my beaters and bowl to cool, too.)

Add thickened Jello, continue whipping. Add cream cheese mixture, whip awhile longer. Pour into pan with crumbs and top with reserved crumbs. Chill 8 hours or overnight. Cut and serve.