No-Bake Jello Cheesecake

From the Recipe Shoebox.

*Advance Preparation:  Place the can of evaporated milk in the refrigerator a few hours before making the cheesecake as it must be chilled in order to whip properly.

The ingredients:
1 small pkg. (3-oz.) any flavor Jello (I used lemon)
1 cup boiling water
2 packets graham crackers  (about 16 whole graham crackers)
1/2 cup butter, softened
1 pkg. (8-ounces) cream cheese
1 cup sugar
1 can (12-ounces) evaporated milk, CHILLED
2 Tbs. lemon juice
pie filling or thickened fruit as desired for topping

Directions:  Dissolve package of Jello with 1 cup boiling water and stir together until dissolved.  Set aside. 

Crush 2 packets graham crackers and blend in 1/2 cup butter (I crushed them in the blender).  Press cracker mixture into bottom of 9x13-inch baking dish.

In a separate bowl, cream together cream cheese and sugar.  Set aside. 

In a large bowl, whip evaporated milk which has been thoroughly chilled.  Add lemon juice and whip until stiff. 

Add cooled Jello into cream cheese/sugar mixture.  Fold whipped evaporated milk into cream cheese and Jello mixture.  Pour over crust.  Chill several hours or overnight.  Serve plain or with slightly thickened fruit.