Step 1

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

Step 2

Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.

Step 3

Beat the Evaporated milk/heavy cream until fluffy.

Step 4

In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.

Step 5

Add thickened Jell-O and slowly mix in whipped evaporated milk.

Step 6

Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.

Step 7

Chill at least 2 hours and up to overnight, store covered in refrigerator.