2 c. Graham cracker crumbs
2 Tbsp. Sugar
1/4 c. Butter, melted
1 can Evaporated milk
1 (3 oz.) box Lemon Jell-O
1 c. boiling Water
1 (8 oz.) pkg. Cream cheese, softened
1 c. Sugar
1 Tbsp. Lemon juice
1 tsp. Vanilla

Place evaporated milk in large mixing bowl in freezer until ice crystals
begin forming around edge. Mix graham cracker crumbs, sugar and
butter; press 2/3 into bottom of 9"x13" pan. Reserve rest for top.
Combine Jell-O and water; chill until slightly congealed. In another
bowl, beat together cream cheese, sugar, lemon juice and vanilla.
When evaporated milk is starting to freeze, whip until stiff peaks form
(at least 5 minutes). Gently mix in lemon Jell-O and cream cheese
mixture. Pour over crumbs. Sprinkle with reserved crumbs. Light and
refreshing!

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