Lime Chiffon Dessert

1 1/2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. butter, melted
filling:
1 small box lime jello
1 c. boiling water 2 pkg. cream cheese - 1 8oz and 1 3 oz -softened
1 c. sugar
1 tsp. vanilla
1 - 16 oz carton cool whip, thawed
Combine first 3 ingredients. Set aside 2 tbs. for topping.
Press crumbs into 9x13 pan. set aside.
Dissolve jello in boiling water, cool.
Beat cream cheese and sugar, add vanilla, mix well.
Slowly add jello til combined, fold in cool whip. Spoon over crust.
Sprinkle with crumbs. Cover and refrigerate for 3 hours. or til set.
12 to 15 servings.
from the kitchen of Lois Wood