Ingredients
Instructions
- To make crust, mix butter and graham crackers together and press into 9 x 13 pan. Place in fridge to set.
- In large bowl, pour evaporated milk, set in freezer to chill. It will be ready to whip when a line of ice surrounds the edge.
- Soften cream cheese and cream together with sugar and vanilla.
- Dissolve Jello with water; cool.
- Add to the cream cheese mixture and mix well.
- Beat the chilled evaporated milk until it is fluffy.
- Fold in cream cheese mixture.
- Pour over graham cracker crust.
- Refrigerate until set. I usually make the night before and refrigerate overnight.