Cream 8 oz cream cheese with 1 cup sugar, set bowl aside. In another bowl disolve 1 small pkg of lemon jello with 1 cup warm water. Whip cream with 1 teaspoon of vanilla. Fold all ingredients together and pour into cooled crusts. Sprinkle some of the reserved graham cracker crumbs to decorate tops of pies. Regrigerate until set up, about 2 hours.
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