1 (3 oz.) pkg. lemon Jello
1 c. hot water
1 c. whipping cream
2 sm. pkgs. cream cheese
1/2 c. sugar
1 tsp. vanilla
36 graham crackers
1/4 lb. melted butter

Dissolve Jello in hot water. Cool. Whip cream until stiff. Blend cream cheese, sugar, and flavoring; beat into cooled Jello. Fold in whipped cream. Crush graham crackers and add melted butter, blending well, reserving 1/2 cup crumbs. In a 10 x 7 inch pan, press crumbs to line bottom and sides of pan. Fill with cheese mixture and sprinkle remaining crumbs on top. Refrigerate until firm. Serves 6. Double the recipe for a 9 x 13 inch pan.