1 (3 oz.) pkg. Jello
1 c. hot water
2 1/2 c. graham cracker crumbs
1 stick butter, melted
2 tbsp. powdered sugar
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (12 oz.) can Milnot, chilled
2 tsp. vanilla

Dissolve Jello with hot water, let stand at room temperature until cool. Mix cracker crumbs and powdered sugar with butter. Line a 9"x13" pan, saving 1/2 cup for topping. Whip sugar and cheese together. Whip Milnot until stiff, slowly adding Jello mixture. Fold in cheese mixture; add vanilla. Pour into pan. Sprinkle with crumbs. Let stand in refrigerator several hours before serving.