1 sm. box lemon Jello
1 c. boiling water
1/2 lb. Philly cream cheese
3/4 c. sugar
1 lg. can Milnot, chilled
1/2 lb. graham crackers
1 stick butter, melted
3 tbsp. powdered sugar
1 can (20 oz.) crushed pineapple, drained well

Stir Jello in cup of boiling water; chill until thick but not completely firm. Cream cheese and sugar together and mix with thickened Jello. Roll graham crackers fine. Add melted butter and powdered sugar. Mix. Pat 1/2 mixture in bottom of sheet cake pan (9 x 15 inch). Press down.

Whip Milnot until stiff. Fold in Jello and cheese mixture. Add crushed pineapple. Pour over crackers. Sprinkle remaining crumbs on top of cake. Chill until firm.