Crust:
4 ounces butter, melted
8 ounces graham cracker crumbs
1 tablespoon powdered sugar
Cheese Mixture:
4 ounces cream cheese
1 cup sugar
2 teaspoon vanilla
4 ounces lemon jello
5 ounces boiling water
5 ounces ice water
1 tall can evaporated milk

Crust:
Mix all ingredients. Press in 9 X 13 inch baking pan, saving 1/2 cup crumbs to sprinkle over top of cheese filling.

Cheese Mixture:
Beat cream cheese, sugar and vanilla together until smooth. Freeze can of evaporated milk until nearly solid. Whip on high speed in chilled large bowl until very stiff. Add Jello mixture and whip 1 minute. Add cheese mixture and blend to incorporate. Pour into baking pan. Sprinkle with remaining graham cracker crumbs. Refrigerate over night.

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