1 pkg. Lemon Jello
1 c. boiling water

Mix and cool until syrupy.

1 lg. pkg. Philadelphia Cream Cheese
1 tsp. vanilla
1 c. sugar

Cream together. Add:

6 tbsp. lemon juice
1 pkg.(13 oz.) vanilla wafers (crushed fine)
1 stick butter

Line a 13 x 9 inch pan with crumb mixture. Save 1/3 for topping. Whip 1 large can of milnot, to stiff peaks. Fold in jello and cheese mixture. Mix carefully and pour into crust. Top with remaining crumbs. Chill several hours or overnight. Can be frozen and used later.