1 (3 oz.) pkg. lemon Jello
1 c. boiling water
8 oz. cream cheese, softened
1 c. sugar
1/2 tsp. lemon extract
1/2 tsp. vanilla
13 oz. can cold Milnot or evaporated milk

Dissolve Jello in boiling water and cool slightly. Combine 1/2 of warm Jello with cheese, sugar and flavorings and blend until smooth. In separate large bowl, whip the Milnot until firm peaks form (whips best if very cold) then add the Jello/cheese mixture, then the rest of the Jello.

Prepare graham cracker crust and line bottom of 13 x 9 inch pan. Pour cheesecake mixture over top. Chill well.