1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 (13 oz.) can Milnot (whipped)
3 c. graham cracker crumbs (more or less)
1/2 c. butter (melted)

Dissolve gelatin in boiling water. Chill until slightly thick. Cream together cheese, sugar and vanilla. Add gelatin and blend well. Fold in stiffly whipped Milnot.

Mix graham crumbs and (save small amount for top) melted butter together in 9x13x2 pan. Add filling. Chill several hours. Cut and serve plain or with fruit. Refrigerate. Makes 16 servings.

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