Dissolve lemon Jell-O in boiling water.

Let cool until slightly thickened (but not set).

Make the crust:

Mix graham cracker crumbs, melted butter, and sugar until combined.

Press most of the mixture into the bottom of a 9×13-inch pan, reserving some crumbs for topping.

Beat the filling:

In a large bowl, beat cream cheese, sugar, and vanilla until smooth.

Add the cooled Jell-O and mix until combined.

Whip the milk:

In a separate chilled bowl, beat evaporated milk on high speed until fluffy and thick (like whipped cream).

Gently fold the whipped milk into the cream cheese mixture.

Assemble:

Pour filling over the crust.

Sprinkle reserved crumbs on top.

Chill:

Refrigerate for at least 4 hours, or until set.

Cut into squares and serve chilled.

Serving and Storage Tips