1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 (14 1/2 oz.) can milnot, chilled
1 (8 oz.) pkg. cream cheese
3/4 c. sugar
Juice of 1/2 lemon
24 graham crackers
1 stick butter

Add boiling water to Jello, let cool, refrigerate until slightly thick. Whip milnot, add cream cheese, continue beating, add sugar and lemon juice. When well mixed, beat in Jello.

CRUST: Crush graham crackers, add melted butter. Reserve 2 tablespoons press remainder into a pie pan. Pour mixture in crust, sprinkle with crumbs. Refrigerate.