1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 c. sugar
3 tbsp. lemon juice
1 (13 oz.) can evaporated milk, whipped
3 c. graham cracker crumbs
1/2 c. butter, melted

Dissolve Jello in boiling water. Chill until slightly thickened, cream together cheese, sugar, and lemon juice. Add Jello and blend well, fold in slightly whipped evaporated milk. Mix graham cracker crumbs and melted butter together. Pack 2/3 mixture on bottom and sides of 9 x 13 pan. Add filling and sprinkle with remaining crumbs.