1 box graham cracker crust
1 stick melted butter
1 tbsp. powdered sugar

(Save a small amount of crumbs to sprinkle on top of cake.) Mix together. Put in 13 x 9 inch cake pan. Pat down with fingers.

FILLING:

1 (3 oz.) lemon Jello
1 (8 oz.) Philadelphia cream cheese
1 tall can Milnot milk, chilled
1 can crushed pineapple (in its own juice), drained
1 c. sugar

1. Dissolve Jello in 1 cup hot water - chill until it starts to set.

2. Cream together cheese and sugar.

3. Milnot should be thoroughly chilled - whip as whipped cream. After whipping add Jello and cream cheese-sugar. Then add 1 can drained pineapple. Pour onto crust; sprinkle crumbs on top - chill overnight.