1 small box lemon gelatin
1 cup boiling water
1 (12 ounce) can Milnot
8 ounces cream cheese, softened
1 cup granulated sugar
3 tablespoons lemon juice
3 cups graham cracker crumbs
1/2 cup butter, melted

In a small bowl, dissolve gelatin in boiling water. Chill until slightly thickened, about 30 minutes.

In a large bowl of an electric mixer, whip Milnot on high speed until stiff, about 2 minutes. Set aside.

In another bowl, mix cream cheese, sugar and lemon juice until smooth. Stir in thickened gelatin. Gently fold in whipped Milnot.

In another bowl, mix graham cracker crumbs and melted butter together until blended. Press two-thirds of the mixture on bottom and sides of a 13 x 9-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Cut into 16 squares and serve chilled.