Combine Graham Cracker crumbs, margarine, and 1/4
cup of sugar (if using) to make the crust. Mix well.
Press this mixture firmly into the bottom of the pan.
Dissolve the Jello in the boiling water in a large
bowl, and add lemon juice.
Whip the chilled evaporated milk with a mixer until
it has soft peaks (almost).
Cream the sugar, vanilla, and cream cheese together.
and add to lemon mixture. Blend well. Then mix into
the whipped evaporated milk until blended well.
Pour the mixture into the pan, over graham cracker
crumb crust. Sprinkle a few more plain Graham Cracker
crumbs on the top for decoration.
Refrigerate until the cream cheese mixture sets
up, and serve.
Cliff Note: Personally, I don't add the
sugar to the crust.
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