Dissolve lemon jello in boiling water and set aside to cool.

In a separate bowl, mix sugar and cream cheese until smooth and creamy.

Whip cream until stiff peaks form.

Gently fold whipped cream into the cooled jello mixture.

Add the cream cheese mixture to the jello mixture and stir until well combined.

Melt oleo (margarine) and mix with crushed graham crackers.

Press half of the graham cracker mixture into the bottom of a flat dish to form a crust.

Pour the jello-cream cheese mixture over the crust.

Sprinkle the remaining graham cracker crumbs over the top.

Refrigerate for at least 2-3 hours, or until set.