3/4 c. hot water
1 sm. lemon Jello (reg.)
1 (8 oz.) cream cheese, softened
3/4 c. sugar
1/4 c. fresh lemon juice

CRUST:

1/3 lb. graham crackers, crushed fine
2 tbsp. sugar
1 stick butter
1 (12 oz.) whipped topping

Combine water and Jello to dissolve. Cool and chill until syrupy. Meanwhile, make crust, press into 9 x 13 inch pan and bake 5 minutes at 350 degrees. Cool. Cream together cream cheese, sugar, lemon juice and vanilla. Add Jello and fold in topping. Mix thoroughly. Pour into crust and chill several hours or overnight. A very good summer dessert that serves 20.