2 c. Graham cracker crumbs
3 tbsp. melted butter
1 can Milnot
1 sm. pkg. apricot Jello
1 (8 oz.) cream cheese
1 c. sugar
1 c. boiling water

Dissolve Jello in boiling water. Mix cream cheese and add Jello solution, then add sugar and stir until dissolved. Have Milnot in freezer for 1 hour and take out and whip until fluffy, add Jello mixture to whipped Milnot. Mix melted butter and crumbs and line 9 x 13 pan, reserve 1/2 cup crumbs. Pour Jello mixture over the crumbs and sprinkle remaining crumbs over top. Let set in refrigerator until ready to serve.