1 sm. pkg. lemon Jello
1 c. boiling water
1 c. sugar
1 can condensed milk
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
1 packet graham crackers
1/4 c. soft butter
1/4 c. powdered sugar

Crush 1 packet of graham crackers until fairly fine. Add 1/4 cup butter and 1/4 cup powdered sugar. Use pastry blender. Spray Pam in a 13 x 10 1/4 inch cake pan. Pat down graham cracker mixture and bake for 8 minutes at 350 degrees. Cool.

Pour 1 can condensed milk in a large bowl and put in freezer until crystals form around sides and top. Dissolve 1 small package of lemon Jello in 1 cup boiling water.

In blender mixer together 8 ounce cream cheese and 1 cup sugar, then add the Jello mixture, put the refrigerator to cool. Whip canned milk until stiff. Add Jello, sugar, cream cheese mixture on low - speed. Add 3 tablespoons lemon juice and blend on low speed for a few seconds. Pour into graham cracker crust. Sprinkle on 2 tablespoons crushed graham crackers for looks. Let set for a few hours. Enjoy.