Lime Cheesecake

Evelyn Ensminger
30 graham crackers, crushed (1/2 for crust and 1/2 for top)
1/4 pound butter, melted
1 tablespoon powdered sugar
1 package lime Jell-O
1 cup hot water
1 large (8 ounce) package cream cheese
1 cup sugar
1 can evaporated milk, chilled
1 tablespoon vanilla
Combine half of the crushed graham crackers with the melted butter and powdered sugar. Press into a 13x9-inch pan. Dissolve the Jell-O in water and set until the edges are firm. Cream the cream cheese with the sugar and add to Jell-O. Beat the milk and add the vanilla to the milk. Fold the milk/vanilla mixture into the cream cheese/Jell-O mixture. Pour into the pan and set over-night. Top with remaining crushed graham crackers.
Note: I usually make lemon cheesecake using lemon Jell-O, it tastes better!