1 1/2 or 2 sm. pkg. lemon Jello
1 c. boiling water
34 Graham crackers (rolled)
1 stick butter (butter)
2 tbsp. sugar
8 oz. pkg. cream cheese
1 c. powdered sugar
1 can Milnot (12 oz.)
1 c. pineapple preserves

Dissolve Jello in 1 cup boiling water. Melt butter, add 2 tablespoons sugar, blend into the cracker crumbs. Soften cream cheese, add powdered sugar. Chill Milnot and whip stiff. Add Jello and pineapple preserves. Fold all together except cracker crumbs, divide these, press 1/2 in bottom of 9 x 13 inch baking dish. Spread Jello mixture over and sprinkle remaining crumbs on top. Chill. Improves with age. Will keep several days.