1 (3 oz.) pkg. lemon Jello
3 tbsp. lemon juice
1 c. sugar
1 can chilled Milnot, whipped
1 c. boiling water
1 (8 oz.) cream cheese
1 tsp. vanilla
2/3 lb. graham crackers
1/2 c. butter, melted

Dissolve Jello in boiling water, add lemon juice and cool. Cream together cheese, sugar and vanilla. Add Jello; mix well. Fold whipped milnot into Jello mixture. Crush crackers into fine crumbs and add melted butter. Firmly pack 2/3 of crumbs into bottom and sides of 9"x13" pan. Add filling and sprinkle with remaining crumbs. Chill several hours before serving.