FILLING:

1 (3 oz.) pkg. Jello (lemon)
1 c. hot water
1 (8 oz.) pkg. cream cheese
1 can evaporated milk
1 c. sugar

Crust: Combine 1 1/2 cups (18 crackers) fine graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter. Mix well. Press firmly in unbuttered 8 inch pie pan. Bake in 350 degree oven about 8 minutes. Cool.

Chill evaporated milk in mixer bowl in freezer until ice crystals form around edge of bowl. Meanwhile, dissolve Jello in boiling water. Add softened cream cheese to Jello and beat smooth with mixer. Set aside. Whip evaporated milk until stiff. Add sugar and beat slowly until all sugar is dissolved. Pour Jello - cream cheese into whipped evaporated milk. Fold gently, but thoroughly. Pour in 3 (8 inch) pie pans with graham cracker crust. Cut in wedges or squares and top with cherry or blueberry pie filling.