1 (8 oz.) pkg. Philadelphia cream cheese
1 (3 oz.) box lemon Jello
4 tbsp. granulated sugar
1 tsp. vanilla
1 pt. whipping cream
16 graham crackers, crushed
1/4 c. butter

Make the Jello with 2 cups water, let set. When set, whip the cream separately, set aside. Take cream cheese and blend with a beater, add the vanilla and 2 tablespoons sugar (more, if desired) and blend thoroughly. Mix with the Jello and whipped cream.

Roll out the graham cracker crumbs, add 1/4 cup butter, melted, 2 tablespoons sugar; mix and make a crust. Save half for the top graham mixture. Pour in filling, let set for about 2 hours. Refrigerate. Pyrex dish, 11 x 7 x 1 1/2 inches.