Super Easy, Super Yummy Ice Box Lemon Cheesecake

This was a huge hit at our last Red Hattering!

Cheesecake:
1     (3 ounce) package lemon Jell-O
1     cup boiling water
8     ounces cream cheese
1/4  cup granulated sugar
4     Tablespoons lemon juice (less if you don't want too much lemon)
1     can Carnation Evaporated milk, well chilled 

Crust:
1-1/2 cups  graham cracker crumbs

1/2 cup  (1 stick) butter or margarine, melted

1/4 cup  sugar

Mix graham cracker crumbs, sugar, melted butter or margarine until well blended. Press mixture into 8 x 8 pan. 

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.

Line bottom of pan with crushed Graham crackers.

Pour in filling and top with more crushed Graham crackers. 

Chill at least 4 hours and serve with fresh fruit and whipped cream.

(Omit the lemon juice and try a different flavor of jello for a little variety.)