1 pkg. lime or lemon Jello
1 c. boiling water
3 tbsp. lemon juice
1 (8 oz.) or 2 (3 oz.) pkg. Philadelphia cream cheese
1 c. sugar
1 tsp. vanilla
1 tall can Milnot
1/2 lb. graham cracker crumbs
1/2 c. butter, melted

Dissolve Jello in boiling water; add lemon juice and cool. Mix cheese, sugar, and vanilla together. Add to Jello mixture gradually and mix whipped cream (milk). Fold into Jello mixture. Crush graham cracker crumbs and mix with butter and make crust. Put into bottom of dish. Add mixture and place rest of crumbs on top of cheese cake. Place in refrigerator overnight.

NOTE: Put Milnot in cold water and boil 5 minutes. Let cool and put in refrigerator until ready to whip.