Ingredients
8 oz cream cheese
1 cup sugar
1 3oz box lemon jello
1 tsp vanilla
1/4 tsp salt
1 12oz can evaporated milk (well chilled)
Crust:
2 cups graham cracker crumbs
1/4 lb butter melted
Preparation
add 1 cup of hot water to jello, stir and let cool to room temperature. mix graham crackers, sugar and melted butter. reserver 3 tbsp, place rest in 9x13 dish. pressing fimly create filling by mixing cream cheese and sugar. add in jello 1/3 at time mixing well. add vanilla and salt whip evaporated milk until peaks form. fold into mixture. spread over crumbs, and set overnight.
