2 lg. size graham cracker crusts
2 egg yolks
1 (3 oz.) lemon Jello
2 1/2 pts. whipping cream
1 (8 oz.) cream cheese
1 c. sugar
2 tsp. vanilla

Moisten crusts with egg yolks and bake at 350 degrees for 6 to 8 minutes. Remove from oven and cool. Dissolve Jello in 1 cup boiling water and set aside to cool.

Cream together cream cheese, sugar and vanilla and set aside. When Jello has cooled, whip the cream and then the Jello. Add everything to whip cream and FOLD together, do not beat! Pour into pie crusts and sprinkle tops with graham cracker crumbs. Cover and chill to set pies (several hours or overnight).