Instructions: Crust: Mix all crust ingredients. Reserve 1 cup for topping. Pat remaining crumbs into pan.

Filling: Dissolve jello in boiling water and chill until softly jelled; then beat mixture. Chill evaporated milk in freezer for 15 - 20 minutes. Beat stiffly. Beat cream cheese until smooth. Add sugar and vanilla. Continue to beat until smooth and creamed well. Add the beaten jello; continue to beat; then fold in the stiffly beaten canned milk. Pour into 9 x 13 pan and add 1 cup topping. Refrigerate overnight.

NOTES : This is Aunt Wildas specialty. She gave me detailed instructions, but I swear no one can make it quite like her. It is very light and creamy and refreshing. Aunt Wilda is a typical Mark. She is loving and sentimental and cries at the drop of a hanky. She is also the proud grandmother of 3 boys.

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