1 can evaporated milk
1 box lemon Jello
1 pkg. cream cheese
1 c. sugar
1 c. boiling water

CRUST:

2 pkgs. graham crackers
1 c. butter

Place milk in freezer to ice. Roll graham crackers until fine. Melt butter in cake pan. Press firmly. Boil 1 c. water, mix with Jello. Place in refrigerator. Cream the cream cheese and 1 cup sugar. Blend cooled Jello with cream cheese and sugar. Set aside.

Whip evaporated milk until peaked. Slowly add cream cheese mixture, stir until well blended. Pour into crust. Chill until firm.