1 pkg. lemon jello
1 c. boiling water

Mix and cool until syrupy.

1 lg. pkg. Philadelphia cream cheese
1 tsp. vanilla
1 c. sugar

Cream together.

6 tbsp. lemon juice
1 pkg. (13 oz.) vanilla wafers (crushed real fine)
1 stick butter

Line a 13 x 9 inch pan with this mixture, saving 1/3 c. for topping. Whip 1 large can of Milnot to stiff peaks. Fold in jello and cheese mixture. Mix carefully and pour into crust, top with remaining crumbs of wafers. Chill several hours or overnight. Can be frozen for later use.