1 lg. box Jello, any flavor
2 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip
1 c. sugar

CRUST:

16 graham crackers, crushed
4 tbsp. sugar
1/2 c. butter

Mix cracker crumbs, softened butter and sugar together and pat into a 9 x 13 inch pan. Save some of the crumbs for the top. Set Jello according to package directions, refrigerate until partly set, not too firm.

Beat cream cheese and sugar; fold into the Jello, then fold in the Cool Whip and pour into pan. Sprinkle remaining crumbs on top and let set until firm, about 2 hours or overnight.