• Chill the bowl of a stand mixer and the whisk attachment in the freezer for at least 30 minutes. (This will help get peaks when whipping the evaporated milk.)

Crust

• Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
• In a medium bowl, add graham crackers and sugar and mix together.
• Add melted butter and mix until all ingredients are fully incorporated (no dry spots).
• Reserve ¼ cup of the graham cracker mixture and set aside.
• Press the remaining crumbs firmly into the bottom of the prepared 9x13-inch baking dish. Set aside.

Filling

• In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside.
• In a separate large bowl, add jello mix and boiling water. Whisk until the jello mix dissolves (1-2 minutes). Add cold water and set the mixture in the refrigerator for a few minutes while you prepare the rest of the filling, but do not let the gelatin set.
• To a stand mixer, add the chilled bowl and whisk attachment. Add the evaporated milk and mix on high until soft peaks form (about 5 minutes).
• Add the jello mixture and continue to whisk for 30 more seconds.
• Add cream cheese mixture and whisk for 30 more seconds.
• Pour mixture into the pan and top with the reserved graham cracker mixture.
• Chill overnight before serving.