1 graham cracker crust in 13x9 pan
1 lg. can canned milk
1 c. white sugar
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
1 (3 oz.) pkg. lemon Jello
1 c. hot water

Put can of milk in freezer for 2 hours.

Prepare Jello and water; cool.

Mix sugar, cream cheese and vanilla. Add cool Jello. Whip canned milk. Combine all ingredients. Beat. Pour over crust. Sprinkle with graham cracker crumbs or serve with fruit.