Fluffy Lemon Dessert

1 can (12 ounces) evaporated milk

1-1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 package (.3 ounce) lemon gelatin

1 cup boiling water

3 tablespoons lemon juice

1 package (8 ounces) cream cheese

3/4 cup sugar

1 teaspoon vanilla extract

Directions

Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.

In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping.

Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set.

Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.

In another bowl, beat the cream cheese, sugar and vanilla until smooth.

Add gelatin mixture and mix well.

Beat evaporated milk until soft peaks form; fold into cream cheese mixture.

Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving.

Refrigerate leftovers.