30 graham crackers
1/4 lb. butter
1 tbsp. powdered sugar
1 lg. pkg. Philadelphia cream cheese
2 tsp. vanilla
1 c. sugar
1 can Carnation milk
1 pkg. lemon jello
1 c. boiling water

Melt butter over low heat; add cracker crumbs and powdered sugar. Mix and line bottom of pan with 1/2 crumbs, reserving the remainder. Dissolve jello in boiling water and let cool.

Cream the sugar, cream cheese and vanilla. Put the can of milk in freezer for 1-2 hours before starting the cheese cake. Remove form freezer and beat until stiff. Mix the cool jello, cream cheese mixture and whipped milk. Pour over crumb-lined pan and top with remaining crumbs. Keep refrigerated.