Lemon Cheese Pie - cooking recipe

Ingredients

3 (9-inch) graham cracker shells or 1 (9 x 13-inch) cake pan
2 pkg. lemon jello
8 oz. cream cheese
1 c. sugar
2 c. hot water
1 large can evaporated milk, chilled
Cool Whip

Preparation

Dissolve jello in 2 cups boiling water.
Place in refrigerator until it starts to jell.
Meanwhile, mix sugar and cream cheese. Whip chilled milk in a chilled bowl.
Have Cool Whip ready.
Beat jello; add everything to jello and mix well.
Pour into pie shells. Chill before serving.