1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1 (8 oz.) or 3 (3 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tall (13 oz.) can milnot, whipped
3 c. graham crumbs
1/2 c. butter, melted

Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar, and vanilla. Add gelatin and blend well, then fold in stiffly whipped milnot. Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2 inch pan.

Add filling and sprinkle with crumbs. Chill several hours or overnight. Cut in squares.