3 c. graham cracker crumbs
1 stick melted butter
1/2 c. sugar
1 sm. pkg. lemon Jell-O
1/2 c. boiling water
1 can cold Milnot
1 lg. pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla

Mix graham cracker crumbs, melted butter, and 1/2 cup sugar to make crust. Place in 11x14 inch pan, reserving 1/2 cup of crust mix. Dissolve Jell-O in boiling water. Allow to cool and set aside. Mix cream cheese, powdered sugar and vanilla and set aside. Whip chilled Milnot in a chilled bowl until peaks form. Add cream cheese mixture to whipped Milnot. Add Jell-O mixture. Pour into crust. Top with reserved crust mix. Refrigerate at least 2 hours.