1 lg. pkg. lemon Jello
2 c. hot water
1 lg. can evaporated milk
1 sm. can crushed pineapple, undrained
Graham cracker crumbs, mixed with melted butter and sugar, as for pie crust
1 c. sugar
1 lg. pkg. cream cheese
2 tsp. vanilla

Mix Jello, sugar and water. Refrigerate until slightly thickened. Mix cream cheese, pineapple and vanilla and set aside. Whip chilled evaporated milk until stiff. Add Jello and cream cheese mixture. Will be runny. Line a 9x13 inch pan with graham cracker crumb mix. Pour in mixture and chill for a few hours or overnight.