2 c. graham cracker (crumbs)
1 stick melted butter
1 tbsp. powdered sugar
1 sm. lemon Jello
1 c. hot water
1 (8 oz.) Philadelphia cream cheese
3/4 c. sugar
1 can Milnot

Mix together graham cracker crumbs, melted butter and powdered sugar. Spread on bottom of a 9 x 13 inch pan, saving approximately 1/4 cup for top of cookies. Dissolve Jello in hot water (cool, but don't let harden). Cream Philadelphia cream cheese and sugar then add Jello.

Whip Milnot and fold into Jello mixture. Pour into pan. Sprinkle remaining crumbs on top. Refrigerate at least 3 hours.