Becky's Lemon Jello Cheesecake

1 small pkg. lemon Jello
1 ½ c. boiling water
12 oz. cream cheese, softened (1½ pkgs.)
¾ c. sugar
1 can evaporated milk, very well chilled*
2 c. Graham cracker crumbs
1/3 c. sugar
½ c. melted butter

*Before making this recipe, chill the can of evaporated milk for several hours or overnight. Also, chill a metal bowl and the beaters before whipping the canned milk.)

Make the graham cracker crust by stirring together the crumbs and sugar. Add melted butter and stir. Press into a 13x9" pan and set aside.

Dissolve the Jello in the boiling water. Add sugar and stir until dissolved. Whisk in the softened cream cheese until smooth. Set aside.

Pour the chilled milk into the chilled bowl and whip on high speed with an electric mixer until soft peaks form - similar to making whipped cream.)  Gently fold in the lemon jello mixture.

Pour the fluffy mixture over the graham cracker crust. Chill until firm. To serve, top with cherry, blueberry or peach pie filling or sweetened fresh strawberry slices, fresh raspberries or whatever fruit you like.

(I layered the ingredients in 1/2 pint jars with lids for individual servings!)