"Summer Ice Cream" - cooking recipe

Ingredients

1 can Pet milk
3/4 stick butter
1 pkg. lemon jello
1 c. sugar
1 (6 oz.) pkg. Philadelphia cream cheese
1 tsp. vanilla
1.5 pkg. graham crackers, crushed

Preparation

Place Pet milk in freezer for 2.5 hours.
Melt butter and mix with 1/5 packages of crushed graham crackers.
Line 9 x 13-inch pan with crushed graham crackers (save 3/4 cup for later).
Cream sugar with cream cheese.
Whip Pet milk until very fluffy and will stand in peaks.
Pour jello into cream cheese mixture.
Combine with whipped cream and add vanilla.
Pour into cracker crust.
Sprinkle top with remaining crushed graham crackers.
Freeze for 2 hours.