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1 envelope Knox Unflavored Gelatin
1/2 C water
3 packages fat-free or 1/3 less fat Cream Cheese
30 packets of Equal  or 1 & 1/4 C Sugar
1 (5 oz) can of Fat free evaporated Milk
1 tsp Lemon Juice
1 tsp Vanilla extract
1  large tub Cool Whip Free

In small sauce pan, sprinkle gelatine over cold water and let stand 1 min.  Then, Stir gelatine mixture over low heat until completely dissolved, about 3 mins, set aside

 In large bowl, beat cream cheese with sugar (or equal) until fluffy.  Gradually add evaporated milk and lemon juice.  Beat at Med-Hi til very fluffy.  Gradually beat in gelatine mixture and vanilla until thoroughly blended. Fold in whipped cream till smooth.  Pour into two 9" graham cracker crusts.  Chill. (OUT ON THE COUCH)