1 (3 oz.) pkg. lime Jello
1 c. boiling water
1 tall can evaporated milk, chilled overnight
1 (8 oz.) pkg. cream cheese, room temperature
1 c. sugar
Juice of 2 lemons
Graham cracker crust in lg. cake pan, 10 x 14 inch

Dissolve lime Jello in boiling water. Set aside to cool. Whip evaporated milk. Cream cheese with sugar until thoroughly mixed, light and fluffy. Fold together Jello, whipped milk, cream cheese, and sugar and lemon juice. Add green color if desired. Pour over graham cracker crust and chill overnight before serving. Some of the crumb mixture can be used for garnish if desired.