1 (3 oz.) pkg. lemon Jello
1 c. boiling water
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 (12 oz.) can Milnot, chilled
1 lb. graham cracker crumbs
1/2 c. butter, melted

Put large mixing bowl and beaters in freezer. Add butter to 2/3 of crackers and pack mixture into a 9 x 13 x 2 inch pan to form crust. Dissolve gelatin in water, add juice. Cool (not set). Cream together cream cheese and vanilla. Add gelatin mixture and mix well. Whip Milnot in the frozen bowl (this will make a whip cream milk mixture). Fold Milnot into gelatin mixture. Pour mixture on top of cracker crust in pan and sprinkle with remaining crumbs. Chill and serve. Serves 15.