Cheesecake - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 (8 oz.) pkg. cream cheese
1 c. sugar
3 Tbsp. lemon juice
1 tsp. vanilla
1 (12 oz.) can Milnot, chilled and whipped
3 c. graham cracker crumbs
1/2 c. Parkay stick margarine

Preparation

Dissolve jello in boiling water.
Chill until slightly thickened.
Mix graham cracker crumbs and margarine; line bottom of 9 x 13 x 2-inch baking dish with crumb mixture (reserve part of the crumbs).
Cream together cheese, sugar and vanilla.
Add jello and lemon juice.
Beat until well-blended.
Fold into stiffly whipped Milnot.
Pour into crust.
Sprinkle with remaining crumbs. Chill thoroughly.
(May be garnished with fruit; can be frozen.)