1 pkg. lemon Jello
1 c. boiling water
1 c. white sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 c. lemon juice
1 tsp. vanilla
1 can Milnot, chilled

Dissolve lemon Jello in boiling water. Add white sugar; mix. Add softened cream cheese, lemon juice and vanilla. This can be done easily in blender. Whip Milnot until it forms peaks. Blend well. Pour immediately over graham cracker crust. Sprinkle with graham cracker crumbs.