1 -3 ounce box of instant lemon jello mix
1 cup boiling water
3 cups of crushed graham crackers
1 stick butter, unsalted and melted
8 ounces of cream cheese, softened
5 tbsp lemon juice
1 cup granulated sugar
1 can evaporated milk, or 1 ½ cups of heavy whipping cream
Combine the jello powder mix with 1 cup of boiling water, stir until dissolved
Chill in the refrigerator until it is slightly thickened.
Mix ¾ of the crushed graham crackers with the melted butter
Press into the bottom of a 9 x 13 baking dish
Save the remaining crumbs for using as a garnish
Beat the heavy whipping cream or evaporated milk until it is light and fluffy
In another bowl, beat the cream cheese with the sugar and the lemon juice until it is completely smooth
Add the thickened jello and slowly mix in with the whipped evaporated milk.
Spread the filling over the prepared crust and sprinkle remaining crumbs over the top
Chill for two hours before serving.