1 can evaporated milk, chilled
1 c. sugar
1 (6 oz.) pkg. cream cheese
1 (3 oz.) pkg. lemon juice
1 1/4 c. boiling water
Favorite graham cracker crust

Dissolve lemon Jello in boiling water. Set in refrigerator to cool (do not let gel). Cream sugar and cream cheese in another bowl; set aside. Whip evaporated milk until it is thickened and will hold a peak. Combine the creamed cheese and the cooled Jello. Pour into graham cracker crust. Set in refrigerator until set. You may top with blueberries or cherries.