*Ingredients :

°1 pack (3 oz) lemon jelly
°1 c boil water
°3 c graham crackers
°1/2 cup (1 stick) melted butter
°1 pack (8 ounces) cream cheese
°1 c granulated sugar
°4 tsp lemon juice
°1 can (12 ounces) milk can chilled

*Directions :

In a medium bowl, dissolve jelly in boiling water. Letting cool for 5-10 mn or to slightly thickened.
When jelly cools, mix 3/4 of the graham cracker crumbs also melt butter in a medium bowl, then press to bottom of 9×13-inch pan and set aside. Reserve the remaining breadcrumbs for garnish.
In  bowl, whisking evaporated milk to frothy and frothy. 2-4 minutes.
In separate bowl, whisking cream cheese, sugar & lemon juice to smooth. Adding thick jelly then blend with evaporated milk.
Spreadng filling evenly on crust & top with reserve graham cracker crumbs.
Covering & refrigerate for at least two h or overnight. Slice, serve & Enjoy!