1 sm. lemon Jello
1 c. hot water
1 (8 oz.) cream cheese
2/3 c. sugar
1 can evaporated milk, chilled
1 tsp. vanilla
1 1/2 tsp. lemon juice
1 sm. can crushed pineapple, drained

Dissolve Jello in water. Chill until slightly jelled. Mix cream cheese and sugar until sugar is dissolved. Combine with Jello. Whip chilled milk until light and fluffy. Add with vanilla, lemon juice and pineapple to gelatin-cheese mixture. Beat until well mixed and fluffy.

GRAHAM CRACKER CRUST:

15 graham crackers, crushed
1/2 cube butter, softened
Little bit of sugar

Mix together and press 3/4 of mixture on bottom of 9 x 9 inch square container. Pour cheese cake filling in and top with other 1/4 crumbs. Refrigerate 24 hours before serving.