Crust:

36 graham crackers, crushed
1 tbsp. powdered sugar
1/4 cup (1/2 stick) butter, melted

Mix graham crackers, powdered sugar, and melted butter. Line bottom of 9x13-inch baking dish with half of mixture, and save rest for top.

Filling:

1 pkg. raspberry jello
1 cup hot water
1 large can Milnot, whipped (chill can first)
1 (8 oz.) pkg. cream cheese
1 cup sugar

Dissolve jello in hot water. Whip large can of chilled Milnot until stiff. When jello is cooled, pour into whipped Milnot. Cream together cream cheese and sugar. Add to jello/Milnot mixture, and blend. Pour into graham cracker lined dish. Top with remaining graham cracker mixture. Refrigerate before serving.