1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 c. sugar
3 tbsp. lemon juice
1 tall can milk (1 2/3 c.), chilled icy cold
1 1/3 c. graham cracker crumbs, or vanilla wafer crumbs
1/4 c. butter, melted

In small bowl, add Jello and boiling water. Stir until dissolved; cool. Cream together cream cheese, sugar and vanilla in a medium sized bowl. Add cooled Jello and blend thoroughly. Chill until mixture begins to set. Add the butter to crumbs and mix well.

Empty 2/3 of this into a 10 inch spring form pan or into a 9 x 13 inch baking dish. Press into an even layer on bottom. When lemon mixture begins to thicken, add lemon juice to the chilled milk. Whip until it is stiff and will hold a peak. Fold in gelatin mixture lightly but thoroughly. Turn into crumb lined dish. Sprinkle top with crumbs. Chill until set, about 2-3 hours. Makes 10-12 servings.