1 (3 oz.) pkg. lemon Jello
1 c. boiling water
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 (13 oz.) chilled Milnot, whipped
1 lb. graham crackers
1/2 c. butter

Dissolve Jello in boiling water; add lemon juice. Cool. Cream together cheese, sugar, and vanilla. Add gelatin mixture. Crush wafers into fine crumbs and add melted butter. Firmly pack 2/3 of crumbs into back and sides of a 9 x 13 x 2 inch pan. Add filling and sprinkle remaining crumbs on top. Chill for several hours. Cut into squares and serve.