Lemon Cheese Cake

Directions

1. 1
   Mix crushed graham crackers with melted oleo; make crust in 9 x 13-inch pan.
2. 2
   Bring 1 cup water to boil; melt jello in it; refrigerate jello until egg white consistency.
3. 3
   Beat 1 cup sugar with cream cheese.
4. 4
   Beat Milnot until slightly stiff; add cream cheese mixture to Milnot.
5. 5
   Add jello to mixture; beat well.
6. 6
   Pour mixture over crust.
7. 7
   Refrigerate 8 to 12 hours before serving.