1 lg. pkg. lemon Jello
5 tbsp. lemon juice
2 (8 oz.) pkgs. cream cheese
2 c. sugar
2 c. whipping cream
Lg. graham cracker crust

Mix Jello with 2 cups boiling water. Stir in lemon juice and 1 cup cold water. Put in refrigerator until thick syrup (2 to 3 hours). Beat cream cheese until soft and creamy. Add sugar; beat thoroughly. Add thickened Jello. Beat whipping cream until stiff. Fold into above mixture. Pour into prepared crust. Sprinkle top with crushed graham cracker crumbs, if desired. Place in refrigerator until set.