1 sm. pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 c. sugar
3 tbsp. lemon juice
1 (13 oz.) Milnot
3 c. graham cracker crumbs
1/2 c. melted butter

Dissolve Jello in boiling water; chill until slightly thickened. Cream together cheese, sugar, and lemon juice; add Jello and blend well.

Fold in stiffly whipped Milnot. Mix graham cracker crumbs and butter. Press into 9 x 13 x 2 inch pan to form crust on bottom of and sides. Add filling.