1 (3 oz.) pkg. lemon gelatin
3 tbsp. lemon juice
1 (8 oz.) cream cheese
1 c. sugar
1 tsp. vanilla
1 (13 oz.) Milnot
1/2 lb. graham cracker crumbs
1/2 c. butter

Dissolve jello in boiling water; cool and add lemon juice. Cream together cheese, sugar and vanilla; beat until smooth. Add jello; fold in whipped Milnot.

Mix cracker crumbs and butter for crust. Sprinkle 1/2 in bottom of 9x13 pan. Pour cream cheese mixture on crumbs. Top with other half of crumbs. Chill overnight. Real Good!