1 pkg. lemon Jello
1 c. boiling water
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 can chilled Milnot

CRUST:

1 1/2 c. crushed graham crackers mixed
1/3 c. melted butter

Press crust on bottom of 9 x 13 inch pan.

Dissolve Jello in boiling water. Add lemon juice. Cool. Cream cheese, sugar and vanilla. Add Jello; mix well. Whip Milnot 8-10 minutes on high. Fold whipped Milnot into Jello mixture. Pour over graham cracker crust in 9 x 13 inch pan. Refrigerate.