20 graham crackers, crumbled
12 oz. can Pet (evaporated) milk, chilled
1 pkg. lemon Jello
1 1/2 c. hot water
1 c. sugar
#2 can crushed pineapple, drained

Spread graham cracker crumbs over bottom of 2 (8"x8") pans. Reserve half the mixture for tops. Chill evaporated milk overnight. Dissolve Jello in hot water, let cool and set until syrupy. Whip milk until thick like whipping cream, then add Jello and sugar. Whip together. Fold in pineapple. Pour over crumbs in pan. Put the rest of the crumbs on top of mixture. Cover and let set 6 to 8 hours or overnight. Will keep in refrigerator 4 to 5 days.