2 (3 oz.) boxes lemon Jello
1 c. boiling water
35 graham crackers
1 stick butter, melted
2 tbsp. sugar
8 oz. Philly cream cheese
1 c. powdered sugar
1 can milnot
1 c. crushed pineapple

Dissolve Jello with boiling water (chill until syrupy). Roll the graham crackers into crumbs and mix with melted butter and sugar. Whip softened cream cheese AND add powdered sugar. Whip milnot. Add pineapple to whipped milnot. Mix the Jello with milnot/pineapple mixture along with cream cheese/powdered sugar mixture. Divide graham cracker crumbs in 1/2. Pat 1/2 mixture into bottom of pan. Pour cream cheese filling onto crust and top with remaining crumbs. Chill until set.