FILLING:

1 pkg. (3 oz.) lemon gelatin
1 c. boiling water
1 pkg. (8 oz.) cream cheese, softened
1 c. sugar
1 tsp. vanilla
1 (12 oz.) carton frozen whipped topping thawed

CRUST:

2 1/2 c. graham cracker crumbs
1/2 c. melted butter

Combine crust ingredients. Press into 2 (9 inch) pie plates. Chill. Dissolve gelatin in water. Refrigerate until cooled slightly. Do not let gelatin set. In mixing bowl place cream cheese, sugar and vanilla. Beat until smooth. Add chilled gelatin mixture and blend well. Fold in whipping cream. Refrigerate at least 3 hours. Yield 2 pies.