3 oz. lemon Jello
1 c. hot water
8 oz. cream cheese
1 c. sugar
4 tbsp. lemon juice
2 1/2 c. graham cracker crumbs
1 stick butter
1/2 c. sugar
1 can cream (slightly frozen)

Mix sugar, butter, and graham cracker crumbs. Put 2/3 in bottom of 9 x 13-inch dish. Mix Jello and hot water; let cool. Cream sugar, cream cheese, and lemon juice. Mix jello and cream cheese mixture; add whip cream.

Blend lightly and pour into crust. Sprinkle remaining crumbs on top. Refrigerate for several hours before serving.