Milnot Cheesecake - cooking recipe

Ingredients

1 pkg. lemon jello
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 pkgs. plain graham crackers, crushed
1 large can Milnot, whipped
1 stick margarine, melted
1 tsp. vanilla

Preparation

Combine melted butter and graham crackers and mix well. Press one-half of graham cracker mixture into the bottom of a 13 x 9 inch greased baking dish.
Make lemon jello with one cup of hot water.
Let jello cool, but not gel.
Combine cream cheese, granulated sugar, and vanilla and mix thoroughly.
Whip Milnot and combine with jello and cheese mixtures.
Mix well and pour over graham cracker crust.
Sprinkle remaining graham crackers over the top of the cake and cover with plastic wrap.
Refrigerate for 1 1/2 to 2 hours before serving.