1 sm. box lemon Jello
1 c. boiling water
3 tsp. lemon juice
8 oz. cream cheese
1 c. sugar
1 tsp. vanilla
1 can Milnot, chilled

CRUST:

1 lb. graham cracker crumbs
1 c. melted butter (2 sticks)

Dissolve Jello in water; add lemon juice, place in refrigerator until chilled.

Make crust.

Beat cream cheese, vanilla, sugar and Jello; set aside. Beat chilled milnot until peaks form. Add to Jello mixture, pour into crust. Let stand in refrigerator overnight.