Ingredients:
2 1/2 cups graham wafer crumbs
2 tablespoons sugar
1/2 cup butter, softened
1 (3 ounce) packages lemon Jell-O gelatin
1 cup boiling water
3 teaspoons lemon juice
1 can evaporated milk
8 ounces cream cheese
1 cup sugar
1 teaspoon vanilla
Directions:
Mix base ingredients together, put aside 3/4 cup for topping.
Press remaining into 9×13 pan.
Bake 8 minutes at 350.
Dissolve jello in water, add juice and set in fridge to thicken to the consistency of egg white.
Mix together the cream cheese, sugar and vanilla until smooth and light.
Combine the jello and cream cheese mixtures, mixing by hand.
Put the evaporated milk in the freezer just until cold.
Remove and whip to high peaks.
Fold milk into the lemon mixture.
Pour milk into the lemon mixture.
Pour over crust and sprinkle with reserved crumbs on top.
Chill over night.
May be frozen.
Servings: 12
Time preparation: 20 min.
Time total: 28 min.