8 oz. Pkg. Cream cheese
3 oz. Pkg. Lemon Jello
½ of a 3 oz. Pkg. Lime Jello
Large can Pet milk, well-chilled
1 tsp. Vanilla
1 cup sugar
1 ½ cups hot water
Mix lemon jello, lime jello and hot water. Chill until almost set. Cream sugar, cream cheese and vanilla until smooth. Whip the canned milk until stiff. Whip jello. Mix the whipped canned milk and the whipped jello. Fold into cream cheese mixture. Pour into graham cracker or vanilla wafer crust in 9 x 13 pan. Refrigerate 3 to 4 hours before serving.