1 pkg. lemon jello
1 (8 oz.) cream cheese
1 tsp. vanilla
3 c. graham cracker crumbs
1 c. boiling water
1/2 c. sugar
1 c. milnot (whipped)
1/2 c. butter, melted

Mix the melted butter and crumbs together and press (less 1/2 cup) into 9x13 pan and let chill. Mix jello and water; set in refrigerator to chill.

Cream the cream cheese, sugar and vanilla together and add cool jello. Blend well. Fold in the whipped milnot. Pour into the chilled crumb crust; sprinkle with remaining crumbs and refrigerate several hours before serving. Refrigerate any leftover cheese cake.