1 (3 oz.) pkg. lemon gelatin
1 (8 oz.) pkg. cream cheese
1 c. boiling water
1/2 c. sugar
1 tsp. vanilla
1 (13 oz.) can Milnot, whipped
2 (9") graham cracker crust

Dissolve gelatin in water. Chill until thickened. Cream the sugar, cheese and vanilla. Blend in gelatin. Fold in Milnot. Pour filling into crusts. Chill.