1 pk Lemon Jello
1 c Boiling water
8 oz Cream cheese
1/2 c Sugar
1 ts Vanilla
1 cn Milnot, whipped
3 1/2 c Graham cracker crumbs
2/3 c Oleo, melted
Dissolve jello in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add to jello and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and melted oleo together. Put on bottom and sides of 9 x 12-inch pan (save 1/2 cup for top). Add filling and sprinkle the 1/2 cup crumbs on top. Chill overnight. Garnish with fruit if desired. Freezes beautifully. Pat Empson 05/25 09:49 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:02 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: R-MM-MIXED BAG