8 ounces cream cheese, softened
1 large box lime Jell-O
1/3 to 1/2 cup granulated sugar
3/4 can evaporated milk
1 graham cracker crust in a 13 x 9-inch cake pan
1 teaspoon vanilla extract

Mix Jell-O and 1 cup boiling water and stir until Jell-O has dissolved. Add 10 or 12 ice cubes. Place in the refrigerator to set until firm.

Mix cream cheese, sugar, vanilla extract and evaporated milk.

When Jell-O is set firm, add to this mixture and beat until smooth, it will thicken quickly. Pour mixture into graham cracker crust then chill for at least 30 minutes. Serve with whipped cream or Cool Whip.