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

Dissolve Jello in water; add lemon juice and cool. Cream together cheese, sugar, and vanilla. Add Jello and mix well. Fold Milnot into Jello. Roll graham crackers into fine crumbs and add butter. Pack 2/3 of graham cracker crumbs in bottom of 9 inch square pan. Add filling and sprinkle remaining crumbs on top. Keep in refrigerator.