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 (whipped)

Mix and cool the first 3 ingredients; set aside. Mix the last four ingredients and combine with jello before it sets. Pour into rectangular baking dish and top with crumbs of graham crackers or vanilla wafers. Refrigerate overnight. Serves 16.