1 pkg. lemon gelatin
1 c. boiling water
1 (18 oz.) pkg. Philadelphia cream cheese
1 c. sugar
3 tsp. lemon juice
2 tsp. lemon peel
1 tsp. vanilla
1 tall can canned milk, whipped
3 c. graham crackers
1/2 c. butter, melted

Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar, vanilla. Add gelatin, lemon juice, lemon peel and blend well. Fold in stiffly whipped Milnot or canned milk.

Mix graham crackers and butter together. Pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan or longer. Add sprinkled crumbs on top. Chill several hours or overnight.