2 1/2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. melted butter
1 (20 oz.) can crushed pineapple
1 lg. Cool Whip
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1 (6 oz.) pkg. orange Jello

CRUST: Combine graham cracker crumbs, 1/3 cup sugar and 1/2 cup melted butter. Spread in 9"x13" pan and bake 8 minutes at 350 degrees. Cool thoroughly.

Prepare Cool Whip and room temperature cream cheese and 1/2 cup sugar; beat together. Spread on top of crust and chill until set. Spread drained pineapple on top of Cool Whip layer. (Save juice as liquid in preparing Jello.)

Prepare Jello and chill until slightly thickened. Spoon over pineapple layer. Chill at least 3 hours before serving.