1 pkg. lemon jello in 1 cup hot water – cool.

Roll fine, 22 single graham cracker wafers, mix with 1.2 cup white sugar and 1/4 cup melted butter.

Press into 9×13″ pan (saving 3/4 cup).

Cream 1 cup white sugar, 2 tsp. vanilla and  1 large (80z.) cream cheese and chill.

1 can evaporated milk – whipped until stiff

Add lemon jello and beat. Add cream mixture and whip thoroughly. Pour over crumbs and top with 3/4 cup crumbs. Refrigerate.

 

-Eleanor Bauman