1 tall can Carnation milk (very cold)
1 sm. box lemon Jello made with 1 c. hot water
1 lg. Philadelphia cream cheese, at room temperature
1 c. sugar
2 tsp. vanilla

Cream cheese and sugar in mixer. Add the cooled (but not hardened) lemon jello made with 1 cup hot water. Beat the very cold Carnation milk until very stiff, then add to cheese mixture and add vanilla. Pour into 2 graham cracker crusts. Refrigerate.