1/2 cup butter, melted
1 3/4 cups graham cracker crumbs
1/4 tsp salt
1 tbsp sugar
1 lemon jello powder
1/2 cup boiling water
8 oz cream cheese, room temperature
3/4 cup sugar
1 can evaporated milk, cooled in freezer for 2 hours
1 tsp lemon juice
Mix butter, graham cracker crumbs, salt and sugar and press into a 9 x 13 pan.
Dissolve jello in boiling water and let partially set in fridge.
Whip evaporated milk until doubled in size.
In a large mixing bowl cream together cream cheese and sugar. Add jello, lemon juice and whipped evaporated milk. Mix until well combined.
Pour on top of graham cracker crust. Top with a sprinkle of graham cracker crumbs and refridgerate until set.
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