1 (4 oz.) box lime Jello
1 c. boiling water
1 (20 oz.) can crushed pineapple with juice
1 (12 oz.) Cool Whip, thawed
1 box buttermints, crushed
18 graham crackers (1 1/2 c.)
1/4 c. sugar
1/2 c. butter, melted

Dissolve Jello in water. Add pineapple and let stand overnight. In morning, add Cool Whip and buttermints. Crush crackers and add sugar and butter. Put in 9 x 13 inch pan and bake 10-12 minutes at 325 degrees. Cool before adding mixture. Reserve a few crumbs to sprinkle on top of dessert.