1 pkg. lemon Jello
1 c. boiling water
3 tbsp. lemon juice
8 oz. Philadelphia cream cheese
1 c. sugar
1 tsp. vanilla
1 can Milnot, chilled and whipped
1 lb. or less graham crackers, crushed
1/2 c. butter or less, for top and bottom of cake

Grind crackers and mix melted butter in for the top and bottom. Dissolve gelatin in hot water. Cool. Cream cheese, sugar and flavoring. Add gelatin and lemon juice. Fold in whipped milk last. Pour in 9 x 13 inch pan; chill several hours.