2 c. graham cracker crumbs
1 stick butter, softened
1 tbsp. sugar
1 (3 oz.) lemon Jello
1 can Milnot
1 (8 oz.) cream cheese
1 tsp. vanilla
2/3 c. sugar

Combine graham crackers, butter and sugar. Press in a 9 x 13 inch pan to form a crust. Mix Jello with 1 cup boiling water and let cool. Cream the cream cheese with 2/3 cup sugar and vanilla. Beat Milnot until thick; add Jello and cream cheese mixture, blend. Pour over graham cracker crust. Refrigerate until set.