Light Cheese Cake

Crust:  24 Graham Crackers crushed.  Add 1 cube melted butter or margarine and 2 TBS. sugar.  Place 1/2 of the mixture into the bottom of a 9x13 pan. 

Filling:  1 -  8 oz. cream cheese softened a little               
            1 C. sugar                                                         
            1 pkg. lemon jello (small)                                  
            1 C. boiling water
            1 large can evaporated milk (not skim)  Not off brands
            3 Tbs. lemon juice
            1 Tbs. lemon rind, zested
            1 tsp. vanilla

Chill canned milk in freezer until ice crystals form.  Mix boiling water and jello and cool until slightly thickened.
Cream together cream cheese, sugar, lemon rind, juice and vanilla.  Add slightly thickened jello.
Whip chilled canned milk until peaks form and fold the whipped milk into the cream cheese mixture stirring
thoroughly.  Pour over cracker crust and sprinkle remaining cracker mixture over top.
(The lemon juice, lemon rind and vanilla are compliments of Valerie Johnson, a student friend from BYU Provo)
Chill in the fridge if you aren't going to eat it right away. 

Recipe by: Pat  (Mom)

I made this recipe but used Lime instead of Lemon, halved the recipe and put it in a pie dish. I also just used one package of graham crackers, 3 Tbs. butter,  and 1 Tbsp sugar for the crust. I cooked the crust in the oven at 350 degrees for about 8 minutes, cooled it a bit, then put the filling on top. 
It's so yummy and light!
Becky