1 1/2 c. crushed graham crackers
1/4 c. sugar
1/3 c. or little more butter

Press in 9 x 13 inch pan. Bake 7 minutes at 350 degrees. Cool.

1 (3 oz.) pkg. lemon Jello
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 c. sugar
1 c. hot water
1 (13 oz.) can evaporated milk (chilled in freezer)

Dissolve Jello in hot water. Let stand until it starts to thicken. Beat chilled milk to firm peaks. Blend sugar with cream cheese. Beat Jello when thickened into whipped milk. Then add to cream cheese mixture and add vanilla. Spread on crust and let stand until set. Top with cherry or blueberry pie filling and Cool Whip.