I grew up on a recipe very similar to this, and when I tried it - what memories!
I did add 2 T. fresh squeezed lemon juice to the gelatin mix before it thickened.
This is a recipe that I used to make as a kid. It's easy with a few tricks. To get
the canned milk to whip up beautifully, put in the freezer until it's as cold as it
can get before freezing. When it's cold you can shake the can and the milk inside
will quickly froth up enough to stop sloshing. Use high speed with a good mixer,
metal bowl that is previously chilled and a whisk attachment. I cheat and use a
chilled plastic bowl and get soft foam that works well. But I used to get stiff peaks
when I had a metal bowl. Be sure your canned milk isn't low fat. After beating
the cream cheese mixture, throughly mix in the luke-warm to tepid gelatin mixture.
THEN fold that into the whipped milk. I'm glad to find this recipe again. It's as
good as I remember. My husband and son now love it, too.