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LEMON BISK

1 pkg. lemon gelatin instant Jello
1 lg. pkg. cream cheese
1 c. hot water
Juice of 2 lemons
1 1/3 c. sugar
1 lg. can evaporated milk
1 tsp. vanilla
Yellow food coloring

CRUST:
2 c. graham cracker crumbs
1 stick margarine
2 tbsp. sugar

Mix Jello, sugar, lemon juice and hot water together. Cream the cheese and add the Jello mix together with cream cheese. Get the canned milk ice cold and flaky (put in freezer several hours to get cold). Beat until it stands in a peak, add vanilla and fold Jello mixture to whipped milk. Add a drop or 2 of yellow food coloring. Put a layer of the crumb crust in a buttered 9x13x2 inch pan. Pour in Jello mixture, sprinkle a few crumbs on top. Cover, refrigerate overnight before serving.