2 c. graham cracker crumbs
1 stick butter
2 tsp. powdered sugar
1 pkg. lemon Jello
1 c. hot water
1 (8 oz.) cream cheese
1 c. sugar
1 tsp. vanilla
1 can Milnot that has been in refrigerator all night (very cold)
1 sm. can crushed pineapple, including juice

Mix Jello with 1 cup hot water, stir well. Let stand until it starts to jell. Mix graham cracker crumbs with powdered sugar and melted butter. Pat firmly in bottom of 13 x 9 inch pan. Save small amount for the top. Cream together cream cheese and sugar until well blended. Add Jello mixture, pineapple and vanilla and let stand.

Whip Milnot until very stiff, then add it to cheese and Jello mixture and blend well. Pour over graham cracker crumbs. Sprinkle a few crumbs over the top. Let stand in refrigerator overnight, cut in squares and serve.