Step 1: Mix the crust ingredients and press them into a 13×9” pan.

Step 2: In a bowl stir together cream cheese and sugar until it’s fluf

Step 3: In a separate bowl mix together jello and boiling water. Then add the lemon juice and lemon extract and mix well. Set it aside and let cool. Meanwhile, place a large mixing bowl and beaters in the freezer to chill.

Step 4: Once bowl and beaters are chilled, whip evaporated milk on high until it thickens and holds a peak. Turn the beater to low and slowly mix in cream cheese, followed by the lemon jello mixture.

Step 5: Pour filling over crust in the pan, and top with sliced fresh strawberries (If desired). Chill in the refrigerator until filling sets. Cut into squares.