Mix graham cracker crumbs and melted butter. Press on bottom and up sides of a 9 by 9 inch pan. Set aside.

Mix unflavored gelatin with boiling water. Put in refrigerator to cool. Once cool and starting to congeal continue with next step.

Whip 1 1/2 cups creamer with an electric mixer for 2 - 3 minutes. Add softened cream cheese alternately with gelatin mixture a little at a time while continuing to whip on medium or high speed.

Pour entire mixture into graham cracker crust. Refrigerate at least 4 hours before serving.

Add additional graham cracker crumbs to the top if desired for garnish before serving.