3 oz. pkg. lemon gelatin
1 c. boiling water
3 c. graham cracker crumbs
1/2 c. melted butter
8 oz. softened cream cheese
1 c. sugar
1 tsp. vanilla
3 tbsp. lemon juice
13 oz. can Milnot (well chilled)

Dissolve gelatin in water. Chill until slightly thickened. Mix crumbs and butter; put in bottom of 9 x 13 inch pan, reserve part of crumbs for topping. Chill. Cream together cheese, sugar, and vanilla. Add thickened gelatin and lemon juice. Blend well. Fold in stiffly whipped milnot. Pour over graham crumbs. Top with reserved crumbs. Chill thoroughly.