Add 1 1/2 cups hot water to 1 1/2 package lemon Jello and let cool until consistency of egg white. Beat well. Cream 1 large package cream cheese and 1/2 cup of sugar, 1 teaspoon vanilla and whip into Jello mixture. Add juice of 1 lemon to 1 large size can of Sego milk and whip.

When whipped, add to Jello mixture and whip together. Pour into pan lined with crumbs and let chill 4 hours or overnight.