LIGHTER LEMON FLUFF DESSERT (With Diabetic Instructions, Too)

 1 can (12-oz) evaporated milk (may use fat-free 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.