2 - 8oz pkgs low fat cream cheese, softened 
1 can evaporated milk, thoroughly chilled 
1 lrg pkg {6oz} jello {any flavor} 
1 Graham cracker crust 
 

Prepare jello using only HALF the water called for in directions. Refrigerate until just beginning to gel. 

In the meantime, whip evaporated milk until stiff, cream the cream cheese well, and slowly add to evaporated milk until beaten smooth. 

Gradually add jello to cheese mixture. Beat until very smooth and creamy. 

Pour into graham cracker crust. Chill at least 2 hours or overnight. 

{You may top with cherry pie filling or sliced fresh fruit. We like Kiwi.}