18 graham crackers
1 pkg. lemon jello
1 (20 oz.) can crushed pineapple
1 pt. whipping cream
1 pkg. miniature marshmallows

Set jello using 1 cup hot water, 1 cup pineapple juice from can. Before jello is completely set add crushed pineapple. Put graham crackers crust in 9x13 pan. In large bowl beat whip cream until stiff. Add jello a little at a time; stir in marshmallows.

Put in pan over graham crackers. Sprinkle remaining graham crackers on top; let cool 304 hours in refrigerator. In place of whipping cream, use Cool Whip.