1 lg. pkg. cream cheese
2/3 box of graham crackers
1 stick melted butter
1 sm. pkg. lemon Jello
1/2 c. sugar
1 sm. can crushed pineapple
1 can cold Milnot
1 c. boiling water

Make crust first with crushed graham crackers and butter. Put into buttered pan. Save some for topping.

Put cream cheese in bowl and let soften. Mix Jello with water. Let it cool. Cream the cheese adding sugar gradually. Add Jello very slowly and mix thoroughly.

Beat can of Milnot in large bowl until fluffy. Add to Jello mixture. Drain juice from pineapple. Add to mixture. Pour in pan. Add sprinkles of graham crackers. Refrigerate. Let set for 3 hours.