2 2/3 c. graham crackers (about 20 squares crushed)
1 tbsp. sugar
1/2 c. butter, melted

FILLING:

1 tsp. vanilla
1 lg. lemon Jello, 6 oz.
1 c. hot water
1 c. sugar
1 lg. and 1 sm. cream cheese (must be room temp.)
1 pt. whipping cream

Pat graham crackers, 1 tablespoon sugar and 1/2 cup butter (melted) into 9x13 glass pan for crust.

Beat filling ingredients until well blended. Set aside and beat 1 pint whipping cream. Then fold into Jello mixture.

Pour over graham crust and refrigerate overnight. Top with cherry or strawberry pie filling. Sprinkle with crumb mixture to decorate.