1 (3 oz.) pkg. lemon or lime Jello
1 c. boiling water
1/2 c. sugar
8 oz. cream cheese
1 tsp. vanilla
1 (13 oz.) can milnot, chilled

CRUST:

3 c. graham cracker crumbs
1/2 lb. butter, melted

Mix graham cracker crumbs and butter together in 9"x13" pan.

FILLING: Dissolve Jello in 1 cup boiling water and chill until slightly thickened. Cream together cream cheese, vanilla and sugar. Refrigerate. Add Jello and blend well. Refrigerate. Fold in stiffly whipped milnot (use electric mixer). Pour over crust. Sprinkle some graham crumbs over top. Chill several hours or overnight. Cut into squares. Serves 12 to 16.