3 1/2 c. graham cracker crumbs
1 stick melted butter
1 (13 oz.) can evaporated milk
1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 tsp. vanilla
3 tbsp. lemon juice
1/2 of 5 oz. can crushed pineapple, drained

Combine crumbs and butter; mix well. Press 2/3 of mixture evenly over bottom of 11"x7" or 9"x13" baking dish. Refrigerate until chilled.

Pour milk into shallow dish. Set in freezer until ice crystals form around edges.

Dissolve gelatin in water. Refrigerate until slightly thickened. Cream together cheese, sugar and vanilla until smooth. Add gelatin, lemon juice and pineapple; mix well. Using cold water and mixing bowl beat milk until stiff peaks form. Fold milk into gelatin mixture. Spoon gelatin mixture evenly over crumb crust. Sprinkle remaining crumb mixture on top. Refrigerate until firm. Serves 12 or more.