In a heatproof bowl, dissolve the lemon-flavored gelatin (Jell-O) in 1 cup of boiling water. Stir until the gelatin is completely dissolved.

Allow the gelatin to cool until it's slightly thickened. You can speed up this process by placing it in the refrigerator for a short time.

In a mixing bowl, beat the softened cream cheese, granulated sugar, and lemon juice with an electric mixer until the mixture is smooth and well combined.

In a separate mixing bowl, pour the evaporated milk. Using an electric mixer, beat the evaporated milk until it becomes fluffy and has a whipped cream-like consistency.

Gently fold the thickened lemon Jell-O into the cream cheese mixture. Mix until well combined.

Now, fold the whipped evaporated milk into the cream cheese and Jell-O mixture. Carefully fold it in to maintain the light and fluffy texture.

Line the bottom of a 9x13-inch pan with crushed Graham crackers. You can use enough Graham crackers to create a solid layer.

Spread the cream cheese and Jell-O mixture over the Graham cracker layer. Ensure it's evenly distributed.

Sprinkle another layer of crushed Graham crackers on top of the filling.

Place the dessert in the refrigerator to chill. Allow it to set for a few hours or until it's firm. This could take 3-4 hours or more, depending on your refrigerator temperature.

Once the dessert has set and is firm, it's ready to be served. Cut it into squares and serve chilled.