CRACKER CRUST:

32 graham wafers, crumbled
2 tbsp. white sugar
1/2 c. melted butter

Mix ingredients for crust together. Line springform or 9x12 inch cake pan with mixture, reserving 1/2 cup for topping.

FILLING:

1 pkg. lemon Jello
12 oz. cream cheese
1 c. white sugar
1 pt. whipping cream, whipped
2 tsp. vanilla or juice of 1/2 lemon (recommend lemon)

Dissolve Jello in 1 cup hot water. Let cool, but not set. Cream thoroughly cream cheese with sugar and lemon juice. Mix together Jello and cheese mixture. Fold in whipped cream. Pour in pan. Top with crumbs. Put in freezer 1 hour or longer or refrigerate 6 to 8 hours. Cover, if left in freezer. This freezes very well and is a good dessert to make ahead of time.