1/2 stick butter, melted
1 tsp. sugar, sprinkled on crumbs
7 graham crackers, crumbled

Mix well and spread in bottom of 9-inch round or 8-inch square pan, reserving 3 tablespoons of crumbs for the top, if you do not use fruit topping; pie filling may be used. 1/2 sm. pkg. lemon jello 4 oz. cream cheese 1/2 c. sugar

Mix boiling water and lemon jello well and cool. Cream together cream cheese and sugar. Mix lemon jello to creamed cheese mixture on low speed and then add 1 (8 ounce) carton Cool Whip. Spread in pan over crumbs and refrigerate. Add pie filling or sprinkle reserved crumbs on top.