1 can evaporated milk, ice cold
1 lg. pkg. cream cheese
1 lg. can crushed pineapple, drained
1 c. sugar
2 pkgs. lemon jello
1 stick butter
1 c. pineapple juice
Graham cracker crumbs

Cream sugar, butter and cream cheese. Dissolve jello in hot pineapple juice. Whip evaporated milk until peaks form. Combine all ingredients and mix well. Add crushed pineapple.

Grease large 9x13-inch pan with butter. Sprinkle graham cracker crumbs in dish. Pour in jello mixture and top with graham cracker crumbs. Keep refrigerated until ready to serve.