1 lg. can evaporated milk, chilled
1 (8 oz.) pkg. cream cheese, room temperature
1 c. sugar
1 sm. pkg. JELLO
1 c. boiling water
1 lg. can crushed pineapple, well drained and chilled

CRUST:

2 c. graham cracker crumbs
1 stick butter, melted

FOR CRUST: Mix together well and press into a 9 x 13 inch pan. Bake 10 minutes, cool before adding the filling.

Dissolve JELLO in the 1 cup of boiling water and let stand until cool.

FILLING: Cream the cheese well with the sugar, add the cool JELLO (to this and mix well). Whip the chilled milk until it forms a peak. Add the cheese and JELLO mixture to this and fold in with a WOODEN SPOON until well blended, and then add the pineapple and fold well. Pour into the baked crust. Chill overnight or about 4 hours before serving.

NOTE: DO NOT USE A PLASTIC OR RUBBER SPOON TO MIX. USE A WOODEN SPOON.