2 c. graham crackers, crushed fine
4 tbsp. sugar
1/2 to 3/4 c. melted butter, butter
1 (3 oz.) pkg. lemon Jello
1 c. hot water
2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
1 tsp. vanilla
1 (9 oz.) container of Cool Whip

Mix graham crackers with 4 teaspoons of sugar and melted butter in bottom of 9 x 13 inch pan. Press down. Add Jello to 1 cup of hot water and set aside to cool. Mix together cream cheese, 3/4 cup sugar and vanilla. Add Jello that is cool but not setting. Fold in slowly and mix well. Fold in Cool Whip. Put a few crumbs on top. Chill in refrigerator.