1 can (12-oz) evaporated milk
Pour milk into a large metal bowl, place mixer beaters in bowl, cover and refrigerate for at least 2 hours.
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
In a small bowl combine the graham cracker crumbs and the butter; reserve 1 tablespoon. Press the remainder of the mixture into a 9 x 13-inch baking dish; refrigerate until set.
1 pkg (.3-oz) sugar-free lemon gelatin
1 cup boiling water
3 tbsps lemon juice
In a small bowl, dissolve the gelatin in the boiling water; stir until gelatin is completely dissolved. Stir in the lemon juice and cool mixture.
1 block (8-oz) reduced-fat cream cheese
3/4 cup sugar (Splenda Granulated for diabetics)
1 tsp vanilla extract
In a mixer bowl beat the cream cheese, sugar, and vanilla until smooth. Add the chilled gelatin mixture and mix together well.
Beat the chilled evaporated milk until soft peaks form; fold into the cream cheese mixture. Pour mixture over the chilled crust.
Sprinkle the reserved crumb mixture over the top of the dessert.
Refrigerate at least 2 hours before serving.
Keep leftovers in the refrigerator.
To serve, cut into 20 squares.