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CRUST: 1 (13 1/2 oz. pkg.) graham cracker crumbs 1/2 lb. butter, melted Mix well and press into 3 pie pans or 1 large 9 x 13 or 15 inch pan. FILLING: 1 (3 oz.) pkg. lemon Jello 1 c. boiling water 3 tbsp. lemon juice Mix and let cool. 1 (8 oz.) pkg. cream cheese 1 c. sugar 1 tsp. vanilla Cream together. Add cream cheese mixture to Jello mixture and mix well. Whip a tall can of Milnot milk (13 ounce) and fold into mixture. Pour into crust. Sprinkle some graham crackers crumbs on top. | |
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