1 (8 oz.) pkg. cream cheese
1 c. sugar
1 c. crushed pineapple, drained
1 can milnot milk, chilled
1 sm. box lemon Jello
1/2 c. boiling water
1 tsp. vanilla
Graham cracker crust

Dissolve Jello in boiling water, cool until warm. In large bowl, whip Milnot milk. In small bowl, cream sugar and cream cheese. Add to whipped milk and blend. Add Jello, pineapple and vanilla. Pour into crust and chill.