Reserve 1/3 cup graham cracker crumbs. Mix melted butter with remaining crumbs and spread over the bottom and up the sides a little of a 9x13 glass baking dish.
Combine jello with boiling water and stir until completely dissolved. Set aside. Cream together the softened cream cheese, sugar, and vanilla. Add the cooled jello and mix well.
Whip the Milnot with an electric mixer until light & fluffy. Fold the whipped Milnot into the cream cheese mixture, being careful not to stir too much.
Pour the Filling over the graham cracker crust and sprinkle with the reserved graham cracker crumbs.
Refrigerate until thoroughly chilled....about 3 hours. Can be covered & left in refrigerator 24 hours.
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