18 graham crackers, rolled fine
1/3 c. white sugar
1/2 c. softened butter (1/4 lb. stick)
12 oz. can evaporated milk
1 sm. pkg. lemon gelatin
1 1/2 pkgs. cream cheese (8 oz. size), softened
1 tsp. vanilla
1/2 c. sugar

Mix first 3 ingredients well and press into 9 x 13 inch pan. Chill 45 minutes. Dissolve 1 package lemon gelatin in 1 cup hot water in large bowl. Cool until slightly thick. At same time, chill can of evaporated milk for 45 minutes in ice cube tray. Beat gelatin after it has set for 45 minutes (slightly); beat evaporated milk in small mixing bowl; add to beaten gelatin in large bowl. Cream cream cheese; add 1 teaspoon vanilla and sugar. Add this to above mixture SLOWLY. Put over crumbs in pan and put in refrigerator overnight.