1 (3 oz.) pkg. lemon jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tall can Milnot
3 c. graham crackers
1/2 c. butter, melted

Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9 x 13 x 2-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours.