Cheesecake

• 1 box lemon gelatin
• 2/3 c. hot water
• 1 large can evaporated milk
• 8 oz. cream cheese
• 1/2 c. sugar
• 1 tsp. vanilla
• 2 c. graham crackers
• 1 block butter or margarine

Mix lemon gelatin dessert with 2/3 c. hot water. Chill until partly set. Chill 1 can evaporated milk and beat until stiff. Add 8 oz. cream cheese and beat some more. Add sugar and vanilla. Fold the partly set gelatin into the milk mixture. Pour into baked graham cracker crust made from the graham cracker and butter. Sprinkle with graham cracker crumbs.