1 (3 oz.) pkg. lemon Jello
1 (No. 2) can crushed pineapple
1 tsp. lemon juice
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
8 oz. whipped topping

CRUST:

36 graham crackers
1/2 c. melted butter

Dissolve gelatin in 1 cup boiling pineapple juice which has been drained from the pineapple. Add lemon juice and set aside, refrigerate until partly jelled.

Cream cheese with sugar and stir in well-drained pineapple. Add partly jelled gelatin to cheese and pineapple mix. Fold in whipped topping.

CRUST: Crush graham crackers, add melted butter. Reserve 1/2 cup. Line 9x13x2 inch pan with crumbs. Pour mix over top with the 1/2 cup crumbs. Chill several hours or overnight.