1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 c. sugar
3 tbsp. lemon juice
1 tsp. vanilla
1 lg. can Milnot, whipped
3 c. graham cracker crumbs
1/2 c. butter, melted

Dissolve Jello in boiling water. Chill until slightly thickened. Cream together cheese, sugar, and vanilla; add Jello, lemon juice and blend well. Fold in stiffly whipped Milnot (this can be done with electric mixer).

Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13 inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Cut in squares and serve plain or garnished with fruit. Serves 12-16.