1 pkg. lemon Jello
1 tsp. lemon juice
1/2 c. sugar
36 graham crackers (or vanilla wafers - I prefer the vanilla wafers)
1 (#2) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 lg. can Milnot (cold)
1/2 c. melted butter

Dissolve Jello in boiling pineapple juice which has been drained from crushed pineapple. Add lemon juice and set aside to cool.

Cream cheese with sugar and stir in well drained pineapple. Whip Milnot until stiff and fold into Jello mixture.

Crush graham crackers (or vanilla wafers) and add melted butter. Line a 9x13x2 pan with crumbs reserving 1/2 cup. Pour Jello mixture over crumbs and top with remaining crumbs. Place in refrigerator a few hours or overnight. Serves 12 to 15.