3 cups graham cracker crumbs
3 Tbsp. sugar
1 stick butter, melted
1 (3 oz.) pkg. lemon gelatin
1 (8 oz.) pkg. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 (12 oz.) can chilled evaporated milk
Mix crust ingredients together. Press mixture on bottom and sides of a 13 x 9 x 2 inch pan.
Dissolve lemon jello in one cup boiling water. In another bowl, cream sugar and cream cheese together than add vanilla. Add lemon jello. Beat can of milk until stiff. Add to the rest of mixture; pour into graham grust and chill until firm.
note: have bowl and beaters chill before beating milk.
Not a NESTLÉ®-tested recipe.