1 (3 oz.) lemon Jello
1 (8 oz.) cream cheese
3 tbsp. lemon juice
1 tall can Milnot
3 c. graham cracker crumbs
1 c. boiling water
1 c. sugar
1 tsp. vanilla
1/2 c. butter

Dissolve Jello in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add lemon juice and Jello; blend well. Fold in beaten Milnot.

Mix graham cracker crumbs with melted butter; put 2/3 in bottom of 11 x 13 inch pan. Add filling and sprinkle remaining crumbs on top. Chill several hours or overnight.