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

Dissolve Jello in water. Add juice. COOL. Cream together cheese, sugar, and vanilla. Add Jello mixture. Fold into Milnot. Mix crumbs and butter. Firmly pack mixture in 9x13 pan. Add filling. Sprinkle some crumbs on top. Cool overnight in refrigerate.