4 1/2 c. boiling water
3 sm. pkg. lemon Jello
6 tbsp. sugar
2 c. graham cracker crumbs
1 stick butter, melted
2 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip

Dissolve Jello in water. Add sugar. Let set until cobbly. Make a graham cracker crust with graham cracker crumbs and melted butter. Press mixture in bottom of 13 x 9 x 2 inch pan. Save a few crumbs for sprinkling on top.

Beat cream cheese. Add semi-set Jello and beat. Fold in Cool Whip. Place on crumb mixture. Sprinkle crumbs on top and refrigerate. Delicious - tastes like homemade cheese cake.