Egg crab rangoon roll


1 package (3 oz) lemon jelly
1 cup boiling water
3 cups graham cracker
1/2 cup (1 stick) melted butter
1 package (8 oz) cream cheese
1 cup granulated sugar
4 tablespoons lemon juice
1 (12 oz) milk can be evaporated also refrigerated

*How to make:

In a medium bowl, dissolving jelly in boil water. Let cool for 5-10 min
While the jelly cools, combined 3/4 graham crumbs and melted butter in a medium bowl, then press to  bottom of a 9×13-inch pan and set apart . Reserving  remaining crumbs for garnish.
In a medium bowl, whisk evaporated milk to frothy. 2-4 min.
In a separate bowl, whisking cream cheese, sugar and lemon juice until smooth. Adding thick jelly, then mix with the whipped evaporated milk.
Spread filling evenly over crust and top with reserved graham cracker crumbs.
Cover and refrigerate for at least 2 hours, or overnight. Slice, serve and enjoy!