1 pkg. (sm.) lemon Jello
1 c. hot water
2 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 c. sugar
1 can (lg.) Milnot, chilled

CRUST:

35 graham crackers
1/4 lb. butter, melted
2 tbsp. powdered sugar
Reserve 1 c. for top or use own favorite crust

Dissolve Jello in water and add 2 tablespoons lemon juice. Set until slightly firm. In large bowl, beat softened cream cheese. Add vanilla and sugar; mix. Add Jello to cream cheese; blend together.

In a large bowl whip chilled Milnot and add to Jello mixture. Blend together and pour over graham cracker crust in an oblong baking dish. Refrigerate.