6 oz Box of lemon Jello
1 c Boiling water
8 oz Philadelphia cream cheese
1 cn Milnot, chilled overnight
1 ts Vanilla
3 tb Lemon juice
1 c Sugar
3 c Graham cracker crumb mix
1/2 c Melted margarine
Mix the crushed graham crackers and melted margarine together. Put
in a 9 x 13 inch pan. Save some crumbs for topping. Mix Jello in
hot water; then let cool. Cream the Philadelphia cream cheese, sugar
and vanilla together. Beat Milnot until thick and stands in peaks.
Add Jello, cream cheese mixture and lemon juice in whipped cream.
Pour in pan. Refrigerate overnight.