An inexpensive, no-cook desert for a hot day!

1	lge box	lemon jello mix
1	cup	hot water
3/4	cup	sugar
1		lemon, zest of the peel, then juice the lemon
1/2	tsp	vanilla
1	8-oz pkg	cream cheese, room temperature
1	lge can	evaporated milk, chilled
4 to 5	tbsp	butter
20-24		graham crackers crushed to fine crumbs, or use premade crumbs

• Mix the jello, hot water, and 1/2 cup of the sugar. Chill until partially congealed
• Mix remaining 1/4 cup sugar, vanilla, juice of one lemon and the lemon zest with the softened cream cheese. Beat until smooth and light
• Poor the very cold can of milk into a glass or metal bowl and whip until it is light and fluffy like whipped cream
• Add jello mixture to the cream and beat
• Mix melted butter and crumbs. Line a 9x13-inch pan with the crumb mixture, reserving 1/4 cup of the crumb mix for a topping
• Pour cheese mixture into the lined pan and sprinkle the reserved crumbs on top
• Chill for at least 8 hours prior to serving