1 box lemon Jello
1 c. boiling water
2 1/2 tbsp. lemon juice
1 (8 oz.) cream cheese
1 c. sugar
1 can Milnot (chilled)
30 graham crackers
1/2 c. soft butter
1 tbsp. powdered sugar
2 tsp. vanilla

Crush graham crackers. Add powdered sugar and butter. Line bottom of pan, saving enough crumbs for garnishing top (9x13 inch).

Dissolve Jello in boiling water. Add lemon juice.

Cream cheese, sugar and vanilla. Add to Jello, mix well.

Whip Milnot. Fold into Jello mixture. Pour on top of graham cracker crust. Garnish with remaining crumbs. Chill 6 to 8 hours.