28 graham crackers (rolled fine)
1 stick butter, melted
1 c. sugar
1 c. boiling water
1 (3 oz.) lemon Jello
1 (8 oz.) cream cheese (room temperature)
1 lg. can Milnot (chilled)

Mix cracker crumbs and butter. Press into 9 x 12 inch baking dish. Dissolve Jello in hot water; set aside until slightly thick. Whip chilled milnot until it peaks. Cream the cheese with 1 cup sugar. Mix the Jello into the cheese mixture and the cheese mixture into the milnot. Pour over crumbs and refrigerate until set.