30 to 40 graham crackers
1 stick butter
1 box lemon jello
1 c. hot water
1 large pkg. Philadelphia cream cheese
1 c. sugar
1 large can Milnot

Combine graham cracker crumbs and butter; use part for bottom of pan and part on top of cake. Dissolve jello in hot water; let partly set (not too stiff). Add to cream cheese the sugar. Have Milnot real cold, then whip a while longer. Then add sugar and cheese mixture and beat until smooth.

Makes 12 to 15 servings.