Ingredients:
3 ounces lemon Jell-O gelatin
1 teaspoon vanilla
1 cup boiling water
2 cups graham cracker crumbs
13 ounces milnot evaporated milk, chilled
8 ounces cream cheese
1 cup sugar
1/2 cup butter, melted
Instructions:
(Important Note: Everything used must be cold or chilled)
Dissolve jello in water; cool.
Cream sugar, vanilla, and cheese together.
Once cooled add jello; mix well.
Whip milnot with cold beaters until fluffy.
Fold in milnot once whipped into the jello mixture.
Add butter to graham cracker crumbs and pack into a 9×13 pan.
Add filling to crust.
Sprinkle with more graham cracker crumbs on top and keep refrigerated.
