1 pkg. lemon Jello
1 c. boiling water
1 (8 oz.) cream cheese
1 c. sugar
1 can Milnot

CRUST:

1 lb. box graham crackers
2 sticks butter
1/2 c. sugar

Mix Jello in one cup of boiling water; chill until soft set. Mix cream cheese and sugar. Whip Milnot to soft peaks. Add cream cheese and Milnot mixture to half set Jello and beat until smooth. Pour over crust; chill until firm.

CRUST: Crush graham crackers. Melt butter and add sugar. Add graham crackers; mix well. Press into 9 inch pie pan (9 x 13 pan). Chill to set.