INGREDIENTS:
1 packet (3 oz.) lemon jello
1 cup of hot water
3 cups crushed graham crackers
1/2 cup (1 stick) melted butter
1 (8 oz.) 1 pound cream cheese
1 granulated sugar cup
Four tbsp lemon juice
1 (12 oz.) can cold evaporated milk
DIRECTIONS:
Dissolve jello in boiling water in a medium bowl. Allow to cool for 5-10 minutes or until somewhat thickened.
While the jello cools, combine 3/4 graham cracker crumbs and melted butter in a medium mixing bowl, then press into the bottom of a 913-inch pan and set aside. Save the remaining crumbs for the topping.
Wash the evaporated milk in a medium mixing bowl until it is creamed and frothy. 2 to 4 minutes.
In a separate large mixing bowl, combine cream cheese, sugar, and lemon juice until smooth. Fold in the thickened jello, then the whipped evaporated milk.
Spread the filling evenly over the crust and sprinkle with the reserved graham cracker crumbs.
Refrigerate for at least 2 hours or overnight. Cut, serve, and enjoy!
