1 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 c. sugar
1 (8 oz.) pkg. cream cheese
1 lg. can Carnation, chilled
2 1/2 c. graham cracker crumbs
3 tbsp. sugar
1 tsp. vanilla
3/4 stick Parkay

Mix graham cracker crumbs, sugar, vanilla and Parkay. Spread in oblong pan. Bake 3 or 4 minutes at 350 degrees.

Dissolve Jello in water. Chill until slightly set. Cream sugar and cream cheese. Whip into Jello. Whip Carnation until stiff. Fold into Jello mixture. Spread on graham cracker crust. Chill. Top with a few maraschino cherries if desired.