Step 1

In a medium bowl, dissolve jello in boiling water. Let cool 5-10 minutes, or until slightly thick.

Step 2

While jello cools, mix 3/4 graham cracker crumbs with melted butter in a medium bowl, then press into the bottom of 9x13-inch pan and set aside. Reserve remaining crumbs for topping.

Step 3

In a medium bowl, beat evaporated milk until whipped and fluffy. 2-4 minutes.

Step 4

In a separate, large bowl, beat cream cheese, sugar and lemon juice together until smooth. Add in thickened jello, then fold in whipped evaporated milk.

Step 5

Spread filling evenly over crust and top with reserved graham cracker crumbs.

Step 6

Cover and chill at least 2 hours, or overnight. Slice, serve, and enjoy!