1 pkg. lemon gelatin
1 c. boiling water
1 (8 oz.) cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tall can Milnot (whipped)
3 c. graham cracker crumbs
1/2 c. butter, melted

Dissolve gelatin in boiling water, chill until slightly thickened. Cream together cheese, sugar and vanilla. Add gelatin and blend well. Fold in stiffly whipped Milnot.

Mix cracker crumbs and melted butter. Pack 2/3 of mixture on bottom of 9 x 13 x 2-inch pan. Add filling and sprinkle remaining crumbs on top. Chill several hours.