CRUST:

1 1/2 pkgs. graham crackers
1/2 c. melted butter
2 tsp. powdered sugar

FILLING:

1 sm. pkg. lemon Jello
1 c. hot water
1 can chilled evaporated milk
2 lg. pkgs. cream cheese, softened
3/4 c. sugar
2 tsp. vanilla

Crush graham crackers until fine. Add butter and powdered sugar, mix well. Press into 9"x13" cake pan.

Dissolve Jello with hot water, let cool, but not set. Cream cheese, add sugar and vanilla. Whip milk until stiff, add Jello and cheese mixture, beat until lumps are gone. Pour over crust and sprinkle with a few graham cracker crumbs. Chill.