1 (3 oz.) pkg. lemon jello
1 c. hot water
3 tbsp. lemon juice
1 c. sugar
1 (8 oz.) cream cheese
1 tsp. vanilla
1 can Milnot

Crust:

3 c. graham cracker crumbs
1/2 C butter

Dissolve jello in boiling water. Chill until slightly thickened. Cream together cheese, sugar, sugar and vanilla; add jello and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and melted butter together. Pack 2/3 of mixture in bottom and sides of 9x13 baking dish. Add filling and sprinkle with remaining crumbs. Chill. Cut into squares.

Makes 12 to 16 squares.