1 c. sugar
4 (3 oz.) pkg. cream cheese
1/2 pt. whipping cream
2 tsp. lemon extract
1 sm. pkg. lemon Jello
2 tbsp. lemon juice
1 c. hot water
1 graham cracker crust

In a large bowl cream together sugar and cream cheese until very smooth. Whip whipping cream and add lemon extract. In another bowl mix Jello, lemon juice and hot water. Let stand until cool.

Mix all together. Blend well. Pour into graham cracker pie shell and freeze overnight.