1 c. honey graham crumbs
1 pkg. lemon gelatin dessert
1 c. warm water
1 (#2) can crushed pineapple
3/4 c. Cool Whip

Dissolve gelatin in warm water. Drain pineapple; add 1 cup pineapple juice to gelatin and congeal partially. Spread graham cracker crumbs in 8 x 8 inch pan, retaining some for top. Whip gelatin, fold in pineapple. Fold in Cool Whip. Pour into pan and top with remaining crumbs. Refrigerate 6 hours. This recipe can be doubled and put into an 8 x 12 pan. It's easy to fix and very refreshing and delicious. Serves 6.