1 sm. pkg. lemon Jello
1 lg. pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 can evaporated milk
2 tbsp. lemon juice
Prepared graham cracker crust (to fit 9x13 inch pan)

Place evaporated milk, mixing bowl and mixing beaters in freezer. To 1 cup hot water, dissolve Jello. Cool. Cream sugar with cream cheese and vanilla. Add Jello mixture slowly. Add lemon juice. Whip evaporated milk that has been chilled. Beat stiff like egg whites. Add Jello mixture. Put in cooled graham cracker crust and chill for 3 hours.