1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. lemon Jello
1 c. sugar
1 tsp. vanilla extract
1 can milk not

Pour 1 cup boiling water over 3 ounce package lemon Jello. Set aside. Cream softened cream cheese with 1 cup sugar and 1 teaspoon vanilla. Stir in gelatin mixture until smooth.

Whip 1 can chilled milnot until peaks are formed. Fold into lemon and cream cheese mixture.

Pour over graham cracker crumbs. Refrigerate. Makes enough mixture for 9 x 13 inch baking dish. Cut into squares and serve.