1 (3 oz.) lemon Jello
1 c. hot water
1 tsp. vanilla
1/2 c. sugar
8 oz. Philadelphia cream cheese
1 lg. Cool Whip

CRUST:

1 1/2 c. graham crumbs
1/4 c. sugar
1/2 c. melted butter

Cake: Dissolve Jello in hot water and set aside to cool. Cream cheese and gradually add sugar and vanilla. Add Jello. Fold in Cool Whip. Pour into crust. Pour remaining crust over cheese cake. Let stand overnight.

Crust: Mix all ingredients well. Press into pie pan (glass is better). Bake at 350 degrees for 8 minutes. (Reserve a little of mixture to sprinkle over cake mixture.)