2 1/2 c. graham cracker crumbs
1 1/4 sticks melted butter
6 tbsp. sugar

Mix and pack in a very large baking dish (13 x 9 x 3 inch). Reserve some of crumbs for top to decorate cake.

FILLING:

1 c. boiling water
1 sm. pkg. of orange-pineapple Jello
1 (3 oz.) pkg. cream cheese
1 lg. can cold Milnot milk, whipped stiff
1/2 c. sugar
1 tsp. vanilla
1 sm. can crushed pineapple, drained

Add boiling water to Jello, stirring until dissolved. Then add cream cheese. Stir with fork until well blended. Place in refrigerator until needed. Now, whip Milnot into stiff peaks. Add sugar and vanilla.

Now mix Jello and Milnot mixes together, well. Add pineapple into crust and sprinkle with reserved crumbs. Chill well. Keeps a long time.