1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1 (8 oz.) or 3 (3 oz.) pkgs. cream cheese
1 c. sugar
3 tbsp. lemon juice
1 tall can Milnot (13 oz.) whipped
3 c. graham cracker crumbs
1/2 c. butter, melted

Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and lemon juice; add gelatin and blend well. Fold in stiffly whipped Milnot.

Mix graham cracker crumbs and melted butter together. Pack 2/3 of the mixture on the bottom and sides of a 9x13 inch pan, or springform pan. Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight). Cut in squares and serve plain or garnished with fruit. Makes 18-20 servings.