1 pkg. lemon Jello
1 1/4 c. boiling water
1 lg. pkg. cream cheese
3/4 c. sugar
1 lg. can evap. milk chilled or 1 lg. cont. Dream Whip
Juice of 3 lg. lemons or 4 sm. ones & grated rind of 1 lemon

Dissolve the package of lemon Jello in the 1 1/4 cups of boiling water. When slightly cooled, blend in the cream cheese, stir and add the sugar, grated rind and half of lemon juice. Then put in refrigerator and chill until soupy. Take the can of evaporated milk and beat until stiff and add the remainder of lemon juice.

Blend the 2 mixtures together and pour into two 12 x 8 inch pans containing a graham cracker crust on bottom. Sprinkle a little graham cracker crumbs on the top. Set in the ice box until it becomes set and firm. For the crust take 40- 44 graham crackers and crush and mix with 1 stick of butter, 4 tablespoons sugar or use 2 cups of graham cracker crumbs.