1 8-inch graham cracker crust
1 small box lemon Jell-O
1 8-oz. package of cream cheese
1 cup sugar
1 large 14 oz. can of chilled evaporated milk

Dissolve Jell-O in 1 cup boiling water.

Add cream cheese to Jell-O.

Set aside

Add sugar slowly to milk in a bowl, using an electric mixer on high speed.

When stiff peaks form in the milk, add Jell-O mixture and mix well.

Pour into crust.

Put in freezer overnight.

Set in fridge for 3 hours.