2 1/2 c. graham cracker crumbs
1/2 c. melted butter
1 (3 oz.) pkg. lemon Jello
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 c. boiling water
1 (12 oz.) Cool Whip

Melt butter and mix with graham cracker crumbs. Divide into 2 (9") pie plates. Spread with spoon until even. Chill.

Mix boiling water with Jello. Chill, but do not allow to set. Blend together cream cheese, sugar and vanilla until smooth. Add Jello and stir well until blended. Fold in Cool Whip. Pour into pie plate. Chill 3 hours.

NOTE: To make a lo-cal pie, I use sugar free Jello, lite cream cheese and lite Cool Whip.