QUICK Refrigerator Cheesecake

   Whip this up on a summer morning and chill it all day for a scrumptious dessert that tastes richer than it is.

   1  Graham cracker pie crust
   3  packages (8 oz each) cream cheese
   1  package lemon gelatin
1/2  cup boiling water
1/2  cup sugar
   5  oz can evaporated milk, chilled
   1  tsp almond extract
   1  tsp vanilla extract
   1  qt whipped topping, thawed

   Butter a 9x13 inch pan.

   Crumble the pie crust with your hands and press it into the bottom of the pan.

   Let the cream cheese come to room temperature.  Dissolve the gelatin in the boiling water.  Beat the cream cheese with the sugar until the mixture is fluffy, gradually adding the evaporated milk, then the gelatin and flavorings.

   Fold in the whipped topping and spread over the crust.

   Cover and chill for 8 hours.