Base: Mix together. Save ½ cup.
2 ¼ cup graham wafer crumbs
1 tbsp icing sugar
½ cup melted butter
Press into 9×12 or 10×13 pan.
Mix in bowl. Cool until slightly thickened:
1 pkg lemon jello
1 cup hot water
Cream together:
1 cup sugar
1 250 gm pkg cream cheese
Chill & beat until stiff:
1 can evaporated milk
1 tbsp lemon juice
Add other ingredients to beaten milk. Beat until well mixed & pour over crumb base. Sprinkle with ½ cup crumbs. Refrigerate 5-6 hours.