1 1/2 c. graham cracker crumbs
1 1/2 c. sugar
1/4 c. butter, softened
2 (8 oz.) pkgs. cream cheese
1 c. sugar
1 1/2 pts. heavy cream
1 sm. pkg. lemon Jello
1/2 c. boiling water

Combine graham crumbs, sugar and butter. Press evenly on bottom of a 9x13 glass pan.

Boil water. Combine with Jello; set to cool. Soften cheese in mixer. Add sugar and whip until fluffy. Add cool Jello.

Beat cream until thick. Add to cheese mixture. Put in pan. Sprinkle some graham crumbs on top. Refrigerate at least 5 hours.