2 pkgs. lemon or lime Jello (3 oz. each)
2 c. boiling water
6 tbsp. lemon juice
2 lg. pkgs. cream cheese
2 c. sugar
2 tsp. vanilla
1 tall can evaporated milk, chilled and whipped
Approx. 2 pkgs. graham crackers from 1 lb. box
1 c. melted butter

Dissolve Jello in boiling water. Add lemon juice and cool. Crush graham crackers into crumbs. Add melted butter and pack firmly into pan.

Cream together cream cheese, sugar and vanilla. Add cooled Jello mixture. Mix well. Fold into whipped canned milk. Pour into graham cracker crust. Chill several hours. OR: Omit crust and use as salad.