1 pkg. lemon Jello
1 (8 oz.) pkg. cream cheese
1 c. sugar
2 tsp. vanilla
1 lg. can Milnot

CRUST:

30 single graham crackers
1 tbsp. powdered sugar
1/4 lb. butter, melted

Dissolve Jello in 1 cup of boiling water. Cool. Cream the cream cheese. Add sugar. Beat until light and smooth and add 2 teaspoons vanilla.

Roll graham crackers until fine. Add powdered sugar and mix with melted butter.

In a large bowl whip well chilled Milnot until thick. Slowly add slightly congealed Jello. Fold in the cheese mixture until well blended.

Place 3/4 cracker mixture in bottom and sides of a lightly greased 8x12 inch pyrex dish. Press down well. Pour in mixture and sprinkle the rest of the crumbs on top. Refrigerate at least 8 hours.

It's light and fluffy!