This is a wonderful, light recipe that my grandmother would make each Easter. This year I had the honor of having the recipe passed down to me, so I am the new cook of this specialty. Enjoy!

INGREDIENTS

Crust
1 1/2 cups graham crackers - crushed
7 tbs. butter or margarine, melted

Lemon Filling
1 package lemon jello (do NOT follow package instructions!)
1 cup boiling water
8 oz. package of cream cheese (NOT low-fat)
1 1/3 cup sugar, divided
1 tsp. vanilla
1 pint whipping cream

METHOD

1. Mix crushed graham crackers and melted butter (or margarine) in a 13x9x2 pan. Place in refridgerator to chill.
2. Mix jellow with boiling water. Chill until jellied (approximately 15 minutes - jello should have a jelly-like texture - not set!).
3. At high speed with your mixer blend the whipping cream and 1/3 cup sugar, alternating the cream with the sugar. Beat until stiff peaks are formed.
4. Cream the cream cheese, sugar, and vanilla - set aside.
5. Add the cream cheese mixture to the jellied jello and mix well..
6. Add whipped cream, and mix VERY well. Pour mixture atop the graham crackers and let set in the refridgerator for about one hour.
7. Garnish with lemon slices, whipped cream, or both! Enjoy!

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