1 3 oz. pkg. lemon gelatin
1 c. boiling water
1 8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 13 oz. can Milnot, whipped
3 c. graham crackers crumbs (1 1/2 pkg)
1/2 c. butter, melted
Dissolve gelatin in boiling water. Chill until slightly thickened.
Cream together cheese, sugar and vanilla; and gelatin and blend
well. Fold in stiffly whipped Milnot. (This can be done with
electric mixer.) Mix graham cracker crumbs and melted butter
together; pack 2/3 of mixture on bottom and sides of 9x13x2 inch
pan. Add filling and sprinkle with remaining crumbs. Chill
several hours or overnight.
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