1 lg. can well chilled Pet milk
1 (8 oz.) Philadelphia cream cheese
1 pkg. lemon Jello or lime
1 c. sugar

Be sure to leave cream cheese out of refrigerator it works up better.

Dissolve Jello in 1 cup hot water, put in refrigerator to cool (not to jel). Beat milk with mixer until it holds peaks, take Jello out and mix with cheese and sugar. (I always mix the cheese until it is creamy before I mix the sugar and Jello in.) Be sure this is real smooth and creamy. Add to the milk, mix by mixer well.

Line two 9 inch cake pans or 1 large glass dish with cinnamon graham crackers, up the sides too. Pour mixture in pans and top with ground graham crackers. Set in refrigerator for 2-3 hours. Keeps well in refrigerator 2-3 days.