1 (3 oz.) pkg. lemon Jello
3 tbsp. lemon juice
1 c. boiling water
1 (8 oz.) cream cheese
1 c. sugar
1 tsp. vanilla
1 lg. can chilled Milnot, whipped

CRUST:

1 lb. graham crackers
1/2 c. butter
1/4 c. sugar

Dissolve Jello in boiling water. Add lemon juice and cool. Cream sugar, vanilla and cheese. Add Jello and mix well. Fold whipped Milnot into gelatin. Crush crackers into fine crumbs and add melted butter and sugar. Firmly pack 2/3 mixture into bottom of 9 x 13 x 2 inch pan. Add filling and sprinkle with remaining crumbs. Keep in refrigerator or it can be frozen to use later.