Makes 1 8" x 8" cake

1 package of lemon jello
1 package of 8oz. Cream Cheese
1 cup sugar
1 cup whipped cream
½ box graham wafer crumbs
¼ cup butter, softened
1 tsp lemon extract
2 lemons

1. Squeeze and strain the juice from the lemons and extract zest from peel. In a small saucepan, mix the juice and zest and bring to a boil. Remove from heat, dissolve in the jell-o in it, let stand to cool.

2. Beat whipping cream until stiff

3. Beat cream cheese and sugar until fluffy

4. Mix butter and lemon extract; add graham crumbs, and push into the bottom of round 8x8 cake or pie pan

5. Combine whipping cream with cream cheese mix. Stir in the cooled jello mixture.

6. Pour over the graham crumb mix and let cool for a minimum of 2 hours or over night.