1 pkg. lemon Jello
1 c. hot water
3 tbsp. lemon juice
8 oz. pkg. cream cheese
1 c. sugar
1 tsp vanilla
1 tall can Milnot, chilled
1/2 lb. graham crackers (35 to 40)
1/2 c. butter, melted

Dissolve lemon Jello in hot water, add lemon juice and cool. Cream the cream cheese, add the sugar and vanilla and mix well. Add the cream cheese mixture to the Jello mixture. Whip the Milnot until stiff peaks form, fold into the Jello cheese mixture. Crush the graham crackers and add the melted butter. Mix well. Press the mixture into a 9 x 13 inch pan. Keep out the 1/2 cup of the mixture. Pour the cream cheese Jello mixture into the graham cracker shell and sprinkle the remaining graham cracker mixture. Refrigerate for 12 hours or more.