22 graham crackers, crushed
2 tbsp. sugar
1 stick butter
1 (3 oz.) pkg. lemon Jello
1 c. boiling hot water
3 tbsp. lemon juice
1 (8 oz.) carton Cool Whip
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla

Mix sugar with cracker crumbs. Melt butter and mix with the crumb mixture. Save some crumbs to sprinkle on top. Line 13 x 9 inch pan.

Dissolve Jello in boiling water. Let cool until consistency of egg whites. Soften cream cheese, add lemon juice. Mix Jello, cream cheese mixture, Cool Whip and vanilla. Put in crumb lined pan. Cover with crumbs. Chill.