Lemon Icebox Pie - cooking recipe

Ingredients

1 small box lemon jello
1 c. boiling water
8 oz. cream cheese (room temperature)
1 tsp. vanilla
1 can Milnot, chilled
3 c. graham cracker crumbs
1 1/2 sticks margarine, melted
2 Tbsp. sugar

Preparation

Dissolve jello in boiling water.
Refrigerate until slightly thick.
Cream cheese, sugar and vanilla.
Add jello and mix well. Whip Milnot in bowl until real stiff.
Fold into jello and cream cheese mixture.
Pour on graham cracker crust.
Chill.