Melt 1 stick of butter in 10 x 13 pan. Crush 1 package of graham crackers into fine crumbs. Mix with melted butter. Pack mixture into bottom of pan. Bake at 350 degrees for 7 minutes. Set aside to cool. 1 lg. can of crushed pineapple (drained)

Bring 1 cup of pineapple juice to a boil. Dissolve Jello in the juice. Set aside until it has a syrup like consistency.

1 can of milnot chilled. Whip milnot until soft peaks form. 1 (8 oz.) pkg. of cream cheese, softened, 1/2 teaspoon of pineapple extract, 1 teaspoon vanilla extract, 1/2 cup sugar equivalent.

Cream together above ingredients. Add jello and juice mixture. Blend in drained pineapple. Gently fold mixture into milnot until fully mixed.

Pour on top of cooled graham cracker crust. Chill 4 hours or overnight. Makes 12 (3 x 3 inch) servings.