1 sm. lemon jello
3 tbsp. lemon juice
1 c. boiling water
1/2 c. melted butter
1 (8 oz.) cream cheese
1 c. sugar
1 tsp. vanilla
1 can Milnot milk, chilled and whipped
3 c. graham cracker crumbs and 1/4 c. sugar

Add melted butter to crumbs and sugar. Firmly pack 2/3 of mixture into 9x13 pan. Bake at 350 degrees for 10 minutes. Dissolve jello in boiling water. Add lemon juice; chill. Cream together the cream cheese, sugar and vanilla. Add jello. Mix well. Fold whipped Milnot into jello mixture. Pour onto crumb crust and chill until firm. Sprinkle with remaining cookies.