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

Dissolve gelatin in boiling water. Chill until slightly thickened.

Cream together cheese, sugar, and lemon juice. Add gelatin and blend well. Fold in stiffly whipped milnot.

Mix graham cracker crumbs and melted together, pack 2/3 of mixture on bottom and sides of 9 x 13 x 2 pan. Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Cut into squares and serve.