1 c. boiling water
1 (3 oz.) box lemon Jello
3 tbsp. lemon juice
1 c. sugar
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla

Mix boiling water, lemon Jello, and lemon juice; cool until thick but not set. Mix sugar, cream cheese, and vanilla; set aside. when Jello is ready, add a little at a time to cream cheese.

Whip 1 (12 oz.) can evaporated milk to soft peaks. The milk whips better if the bowl, beaters and milk have been chilled. Pour over graham cracker crust in a 9x13 inch pan.

CRUST:

1 1/4 c. crushed graham crackers
1/3 c. melted butter
1 handful powdered sugar

Press into bottom of dish.