Cherry Cheesecake ~ Marianne Folkman

Cream together and set aside:
1 8 oz. pkg. original cream cheese & 1 cup of sugar.
Dissolve and set aside:
1 small pkg. lemon jello & 1 cup of hot water.
Crush 2 pkgs. of graham crackers & blend in 1 cube of melted margerine.
(An easy way to crush the crackers is in the blender).
Place 1/2 of the crackers in the bottom of a 9 x13 cake pan.
Whip 1 13 oz. can of evaporated milk that has been thoroughly chilled.
Add 2 tbs. lemon juice & whip till stiff.
Slowly blend in the cream cheese and jello mixtures.
Pour over crumbs & chill a few hours.
when it is set, top with canned cherries & the rest of the crumbs.