Refrigerator Cream Cheese Cake - Ruth Fletcher

¼ lb butter, melted                             
1 tbsp powdered sugar                       
30 crushed graham crackers            
8oz cream cheese                                                
½ cup sugar
2 tsp vanilla
1 pkg lemon jello
1 cup hot water
1 cup evaporated milk (cold)

Mix butter, sugar and crackers together and line bottom of tube pan. Save ¼ of mixture for top of cake.  Cream the cream cheese and sugar.  Add vanilla.  Mix jello and hot water.  Let cool.  Beat milk until stiff.  Mix cheese mixture, jello mixture, and milk and beat.  Pour into pan and top with remaining crackers.  Let stand in fridge for 24 hours.