1 pkg. lemon Jello
3 to 6 tbsp. lemon juice
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. sugar
1 tsp. vanilla
1 can milnot (chilled)

NOTE: This is a "light" version.

Dissolve Jello in 1 cup boiling water. Add lemon juice - cool. Cream together cheese, sugar and vanilla. Add gelatin mixture - mix well. Whip milnot and fold into gelatin mixture.

CRUST:

Use 3/4 pound graham crackers (crushed) and add 3/4 cup melted butter. Pack 2/3 of mixture into bottom of 9 x 13 x 2 inch pan. Add filling and sprinkle rest of crumbs on top. Chill well or overnight. Cut into squares. Garnish of choice.