1 sm. pkg. Jello (lime or lemon)
1 c. hot water
1 pkg. (8 oz.) cream cheese
1 c. sugar
1 can evaporated milk (tall can)
1 tsp. vanilla

Dissolve Jello and allow to cool. Cream sugar, cheese and can cream. Then add Jello. Pour into graham cracker crust. Refrigerate. Serve with whip cream.