Use your favorite cookies or graham crackers. 1/2 c. sugar 1/2 c. butter, softened FILLING: 1 lg. can crushed pineapple
2 (3 oz.) pkgs. or 1 (6 oz.) Jello (orange, pineapple or lemon Jello)
2 1/2 c. boiling water
1 (8 oz.) pkg. cream cheese
6 tbsp. sugar
1 tsp. vanilla
2 c. sour cream Crust: Combine ingredients and mix well. Press firmly with back of spoon over bottom and sides of 2 (9 inch) pie pans. Chill 1 hour. Filling: Drain pineapple, reserving syrup. Dissolve Jello gelatin in boiling water. Add syrup and cool slightly. Meanwhile, combine 1/2 of the gelatin and pineapple juice, gradually blend remaining gelatin into cheese mixture until smooth. Fold in sour cream. Pour into chilled crumb crusts. Chill until set, but not firm, then carefully spoon on drained crushed pineapple. Chill until firm. | 
