Ingredients

Crust
2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed
1 tablespoon granulated sugar
½ cup (1 stick / 113g) butter, melted
Filling
1 block (8 ounces) cream cheese, room temperature
1 cup (200 g) granulated sugar
2 teaspoons vanilla extract
1 box (3 ounces) lemon jello mix
½ cup boiling water, about 212°F
½ cup cold water, about 50°F
1 can (12 ounces) evaporated milk, chilled in freezer for 30 minutes

Instructions

Chill the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk in the freezer for at least 30 minutes. (This will help get peaks when whipping the evaporated milk.) Do not skip this step.
Crust
Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
In a medium bowl, add graham crackers and sugar and mix together.
Add melted butter and mix until all ingredients are fully incorporated (no dry spots).
Reserve ¼ cup of the graham cracker mixture and set aside.
Press the remaining crumbs firmly into the bottom of the prepared 9x13-inch baking dish. Set aside.
Filling
In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside.
In a separate large bowl, add jello mix and boiling water. Whisk until the jello mix dissolves (1-2 minutes). Add cold water and set the mixture in the refrigerator for a few minutes while you prepare the rest of the filling, but do not let the gelatin set.
To a stand mixer, add the chilled bowl and whisk attachment. Add the evaporated milk and mix on high until soft peaks form (about 5 minutes).
Add the jello mixture and continue to whisk for 30 more seconds.
Add cream cheese mixture and whisk for 30 more seconds.
Pour mixture into the pan and top with the reserved graham cracker mixture.
Chill overnight before serving.

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