Maxine's Milnot Cheesecake

Course : Cheesecakes
Serves: 8
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1 package Lemon Jello
1 cup Boiling water
8 ounces Cream cheese
1/2 cup Sugar
1 teaspoon Vanilla
1 can Milnot -- whipped
3 1/2 cups Graham cracker crumbs
2/3 cup Oleo -- melted

Preparation / Directions:

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.

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