1 pkg. lemon jelly powder in 1 cup hot water. Cool.

Roll fine, 22 single graham wafers.

Mix with 1/2 cup white sugar, 1/4 cup melted butter.

press in 9×13″ pan, save 3/4 cup.

 

Cream- 1 cup white sugar, 2 tsp. vanilla and 1 large 8oz. pkg. cream cheese.

Chill- 1 large can evaporated milk – whip 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