20 graham crackers, crushed
1/3 c. butter, melted
1 pkg. lemon Jello
1 c. boiling water
Juice of 1 lemon
1 pkg. (8 oz.) cream cheese
1 c. sugar
1 tsp. vanilla
1 (8 oz.) container whipped topping, thawed

Dissolve Jello in water. Add lemon juice. Cool. Cream together the cream cheese, sugar and vanilla. Add Jello mixture. Mix well. Fold in whipped topping.

Crush graham crackers and add melted butter. Pack 2/3 mixture in 9 x 13 inch pan. Add the filling and sprinkle with remaining 1/3 crumbs. Refrigerate.