1 (3 oz.) pkg. lemon gelatin (Jello)
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 (12 oz.) can evaporated milk, whipped
3 c. graham cracker crumbs
1/2 c. (1 stick) butter, melted
2 c. crushed pineapple, drained

Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and drained pineapple, and blend well. Fold in stiffly whipped evaporated milk. Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13-inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Cut in squares and serve.

Makes 12 to 16 servings.