1 pkg. lemon flavored gelatin
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 can chilled Milnot, whipped
1 lb. graham crackers
1/2 c. butter, melted

Dissolve gelatin in boiling water; cool. Cream together cheese, sugar and vanilla. Add gelatin; mix well. Fold whipped Milnot into gelatin mixture. Crush graham crackers into fine crumbs and add melted butter. Firmly pack 2/3 of mixture in bottom and sides of 9x13x2-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours. Cut into squares and serve. (The 8 1/2 x 11-inch Pyrex dish makes a deeper pie.)