1 (12 oz.) can evaporated milk, chilled
1 (3 oz.) pkg. lemon Jello
1 c. plus 2 oz. hot water
1 (8 oz.) pkg. cream cheese
1 c. sugar
2 c. graham cracker crumbs
1/4 c. melted butter

Beat milk until it peaks. Dissolve lemon Jello in hot water. Cool before beating milk, but not set. Add lemon mixture to beaten milk, then cream cheese which has been mixed together with sugar. Beat well. Add melted butter to cracker crumbs (save a little dry crumbs for top). Put in 9x12-inch pan. Pour milk mixture on top of cracker crumbs and top with dry crumbs. Refrigerate.