Milnot Lemon Cheesecake

• 1 box (6 oz.) lemon Jello
• 1 cup boiling water
• 8 oz. Philadelphia cream cheese
• 1 can Milnot, chilled overnight
• 1 tsp. vanilla
• 3 tbsp. lemon juice
• 1 cup sugar
• 3 cups Graham cracker crumb mix
• 1/2 cup margarine, melted

1. Mix the crushed graham crackers and melted margarine together.
2. Put in a 9x13-inch pan.
3. Save some crumbs for topping.
4. Mix Jello in hot water, then let cool.
5. Cream the Philadelphia cream cheese, sugar and vanilla together.
6. Beat Milnot until thick and stands in peaks.
7. Add Jello, cream cheese mixture and lemon juice in whipped cream.
8. Pour in pan.
9. Refrigerate overnight.

lemon jello, boiling water, philadelphia cream cheese, vanilla, lemon juice, sugar, graham cracker crumb mix, margarine

Taken from www.foodgeeks.com/recipes/3595 (may not work)