1 (3 oz.) pkg. lemon jello
1 c. boiling water
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
16 oz. whipping cream
1 tsp. vanilla

CRUST:

1 1/4 c. crumbs
1/4 c. sugar
6 tbsp. melted butter

Have cheese at room temperature. Mix jello with boiling water, add sugar, and stir until dissolved. Beat cream cheese until smooth; add jello a little at a time. Mix well. Beat whipping cream until stiff and add cheese mixture.

Mix well and pour over crust in 9 x 13 pan. Refrigerate overnight. Top with fresh fruit, pie filling, or graham crackers.