24 Hour Cheese Cake

• 1 (3 oz.) pkg. lemon jello
• 30 square graham crackers, crushed
• 1 Tbsp. powdered sugar
• 2 Tbsp. vanilla
• 1 large can evaporated milk
• 1 c. hot water
• 1/4 c. melted butter
• 1 (8 oz.) pkg. cream cheese
• 1 c. sugar

1. Mix jello and hot water; let cool.
2. In the meantime, mix crushed crackers with melted butter and powdered sugar.
3. Pat crumbs into 9 x 13-inch pan for crust.
4. You may reserve some crumbs for top.
5. Next cream the cream cheese, vanilla and sugar; set aside.
6. In a separate glass bowl, whip evaporated milk.
7. Milk must have been refrigerated and very cold.
8. Add jello mixture and cream cheese mixture to whipped milk.
9. Pour mixture over crust. Sprinkle any reserved crumbs over top.
10. Chill 24 hours.
11. Cut and serve.

lemon jello, crackers, powdered sugar, vanilla, milk, water, butter, cream cheese, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=877811 (may not work)