1 small pkg. lemon jello
1 C. boiling water
3 Tbs. lemon juice
8. oz. cream cheese, softened
3 C. graham cracker crumbs
1 C. sugar
1 tsp. vanilla
1 can evaporated milk chilled and whipped.
1/2 C. margarine, melted
Combine cracker crumbs and margarine. Firmly pack 2/3 of the crumb mixture in the bottom of a 9 X 13 pan. Dissolve jello in boiling water; add lemon juice and cool. Cream sugar, cream cheese and vanilla. Add jello, fold in whipped canned milk. Add lemon filling to pan and sprinkle the remaining cracker crumbs on the top. Chill several hours or overnight.
I grew up with mom making this. It is my absolute favorite!!
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