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

Dissolve Jello in hot water. Add cream cheese, sugar, vanilla and lemon juice. Beat until smooth. Cool. Whip Milnot until light and fluffy. Add to cooled Jello mixture.

Make crust with graham cracker crumbs and melted butter. Press into 9x13 inch pan. Save 1/2 cup crumbs to sprinkle on top. Refrigerate overnight.