1 sm. pkg. lemon jelly powder

1 c. boiling water

Cool until it starts to jell. (Do this before starting the rest).

1/2 c. soft butter
30 graham wafers
1 tbsp. white sugar

Roll graham wafers and mix with sugar and butter. Save 1/2 cup for topping. Press remainder into 9 x 9 inch pan.

4 oz. cream cheese
1 c. white sugar
1 tsp. vanilla

Beat together with electric mixer.

1 pkg. Dream Whip
1/2 c. cold water, whip

Now put together cream cheese, whipped cream and lemon jelly, beat well with mixer. Pour into pan and cover with remaining 1/2 cup of crumbs. Cover with plastic bag and refrigerate overnight.