1 box lemon Jello (others may be used)
1 c. boiling water

Let this firm itself in refrigerator. (Add 1 cup crushed pineapple if desired.) 1 tsp. vanilla 1 c. sugar

Mix softened cheese with mixer on low speed and add vanilla and sugar.

Beat 1 can chilled milnot. Whip Jello until frosty. Fold Jello and softened cream cheese into milnot. Crush 10 to 12 graham crackers. Add 3 tablespoon sugar and 1/2 cup melted butter. Press out into 13"x9" baking dish. Save few crumbs for top of cake. Add mixture. Let firm overnight.