2 (3 oz. ea.) pkgs. lemon Jello
1 (12 oz.) can evaporated milk, chilled
1 (8 oz.) pkg. cream cheese
1 prepared Graham cracker crust
3/4 c. sugar

In mixing bowl dilute lemon Jello in 1/2 cup boiled water. Beat 1 can chilled evaporated milk. While beating slowly add 3/4 cup sugar, then add large cream cheese (cut in pieces). Beat well and last add cooled Jello with water. Pour into Graham cracker crust and chill until set.