Ingredients
1 can (12 ounces) evaporated milk2 packages (3 ounces each) lemon gelatin2 cups boiling water1 package (8 ounces) cream cheese, cubed1 tablespoon lemon juice1 cup sugar4 graham cracker crusts (9 inches)TOPPING:1 cup graham cracker crumbs1/4 cup butter, melted2 tablespoons sugar
Preparation
Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours.
In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside.
Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts.
Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.
