Dissolve Jello in hot water and cool.

Whip together cream cheese, sugar, and vanilla.

Pour milk in ice tray and chill until crystals form around edge.

Pour milk into cold bowl and whip until peaks form. Add Jello mixture to whipped milk; add cheese mixture.

Roll graham crackers to fine crumbs, add 2 tbs. sugar and melted margarine.

Pat half of crumbs on bottom of 13 x 9 x2 inch pan. Spread cheese mixture over top of crumbs and top with remaining crumbs.

Store in refrigerator several hours.