32 graham crackers
1/4 lb. butter
1 lg. pkg. lemon Jello
2 c. hot water
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tbsp. lemon juice
1 lg. can milk (Pet- Milnot)

Mix Jello and water. Refrigerate to chill. Mix crushed graham crackers with melted butter. Press into 9 x 13 inch pan. Save a little to sprinkle on top if desired.

Beat cheese, add sugar and lemon juice. Whip milk. Mix Jello and cheese mixture with vanilla. Fold in whipped milk. Pour over chilled graham crust. Sprinkle crumbs over top. Refrigerate. Cherry or strawberry pie filling may be put on top of cake after chilled.