In a medium bowl, dissolve jello in boiling water. Let cool 5-10 minutes, or until slightly thick.
While jello cools, mix 3/4 graham cracker crumbs with melted butter in a medium bowl, then press into the bottom of 9×13-inch pan and set aside. Reserve remaining crumbs for topping.
In a medium bowl, beat evaporated milk until whipped and fluffy. 2-4 minutes.
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.
Spread filling evenly over crust and top with reserved graham cracker crumbs.
Cover and chill at least 2 hours, or overnight. Slice, serve, and enjoy!
GREEK ROASTED PORK SHOULDER
Nana used to make these by the dozen, and freeze them for later!
BUTTERFINGER TRUFFLES
OVEN-ROASTED SMOKED SAUSAGE AND POTATOES
This plant is a blessing from God, it repels mice, spiders and other insects from your home.
I’ve made this pie for over 40 years now and it’s still our fave!.