1 can Evaporated Milk
2 cups boiling water
2 small packages Lemon Jello
3 packages Graham Crackers
1.5 sticks Butter
1 cup Sugar
1 tsp Vanilla
- Put one large package of cream cheese out to soften.
- Put one can of evaporated milk in a large glass bowl.
- Put two small boxes of lemon Jello in a medium sized bowl with two cups of boiling water...stir completely until dissolved.
- Put both in freezer.
- Meanwhile, crush three packs of graham crackers.
- Add 1 1/2 sticks melted butter and a couple of tablespoons of sugar and 1 teaspoon of vanilla. Mix with graham cracker crumbs.
- Reserve about 1/3 cups for the topping.
- Put in a buttered 9×13 dish and pat down.
- Now mix cream cheese and one cup sugar in a bowl until it's kind of fluffy.
- Check on your freezer bowls. The Jello should be cool and somewhat thick but still liquid. The milk should have a ring of frozen milk around the edge.
- Get the jello out first and add cream cheese mixture to it and beat until thoroughly mixed.
- Get the milk out next and beat until very thick (maybe 3 or 4 minutes). It should hold a shape.
- Now add the lemon Jello mixture to this and mix thoroughly.
- Pour on top of the graham cracker crust and add the remaining bits of graham cracker as a topping.
- Refrigerate for a couple of hours until set.
- Keep refrigerated.
