Lemon Cheesecake Squares

Looking for a great summertime desert? Try these Lemon Cheesecake Squares!
My mother shared this recipe with me, it's great for large gatherings or potlucks, and it's so light and refreshing.

Lemon Cheesecake Squares

2 cup crushed graham crackers (28 squares)
6 Tbsp. melted butter
1 (3 oz) pkg. lemon flavored gelatin
3/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 tsp. vanilla
1 (13 oz.) can evaporated milk, CHILLED ICE COLD (don't use low fat or fat free)

Stir together crushed crackers and melted butter; RESERVE 1/3 cup of mixture. Press remaining into the bottom of a 13x9 baking pan. Bake crust at 375 degrees for  6-9 minutes. Cool.
Dissolve gelatin in 3/4 cup boiling water. Chill until like syrup.
In a small mixer bowl, gradually beat sugar into cream cheese. Add lemon peel, lemon juice, and vanilla; beat until fluffy. Beat in gelatin mixture.
In a large mixer bowl, beat chilled evaporated milk until soft peaks form. Fold cream cheese mixture into whipped milk. Turn mixture into prepared crust. Sprinkle with reserve cracker mixture atop.
Chill at least 4 hours or overnight.
Serves 12-16.