Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set.
Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.
In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.Yield: 20 servings.