22 sqs. graham crackers, crushed
2/3 cube butter, melted
1/4 c. sugar
Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture.
Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk
mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15. (I put my utensils in the refrigerator awhile so the milk will whip better.)
