1 sm. box lemon Jello, or any flavor
1 lg. pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 lg. can Milnot
22 graham crackers
1 stick butter
1 c. hot water

Dissolve Jello in hot water; set aside to cool. Cream together cream cheese and sugar; add vanilla and cooled Jello to cheese mixture. Melt butter. Crush graham crackers, save 1/4 cup for topping. Press graham cracker crumbs into 9 x 13 inch pan after they are mixed with butter. Whip Milnot until thick. Fold Jello mixture into whipped Milnot. Pour into crust and sprinkle with the 1/4 cup of crumbs.