1 sm. pkg. lemon Jello
1 c. boiling water
1 stick soft butter

Roll out 30 to 40 graham crackers with a rolling pin. 2 (8 oz.) pkgs. cream cheese, softened 1 c. sugar 1 tsp. vanilla 1 lg. can Milnot, chilled in freezer

Mix small package of Jello and 1 cup of boiling water in bowl and set aside. In another bowl, mix graham cracker crumbs, softened butter and powdered sugar. Place 1/2 of mixture in baking dish and bake in oven at 400 degrees for 3 to 5 minutes or until slightly brown.

Mix softened cream cheese with 1 cup sugar and 1 teaspoon of vanilla and set aside. Whip large can of Milnot until stiff. Add Jello to whipped Milnot and whip. Add cream cheese mix and whip. Pour into pan and sprinkle the reserved cracker crumbs on top. Refrigerate for 12 hours. Delicious!