CRUST:

30 squares crushed graham crackers
3/4 c. sugar
1/2 c. melted butter

Mix and press into a rectangular pan.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. sugar
1 lg. lemon Jello
1 c. boiling water

Blend cream cheese and sugar. Whip the Jello and boiling water. Blend the two mixtures together. Whip: 1 tbsp. lemon juice

Fold the two together and pour on top of the crust. Refrigerate.