1 sm. pkg. lemon Jello
1 c. boiling water
3 tbsp. lemon juice

Combine above 3 ingredients and cool in refrigerator. 1 c. sugar 1 tsp. vanilla

Cream together well and add Jello liquid slowly to this mixture.

Beat 1 can chilled Milnot until stiff; add to Jello mixture and beat well.

CRUST:

20-30 graham crackers to 1/4 pound butter. Crush crackers and mix well with butter. Line lightly greased 11 x 13 inch pan with graham cracker crust, leaving enough to sprinkle over top of Jello mixture. Place in freezer.