1 sm. pkg. lemon Jello
1 c. sugar
1 (8 oz.) pkg. Philadelphia Cream Cheese
1 can Milnot, chilled
1 (20 oz.) can crushed pineapple, drained

Dissolve Jello in 1 cup boiling water. Refrigerate until it begins to jell. Cream together cheese and sugar. Whip Milnot stiff. Mix together Jello and cream cheese. Add to Milnot. Fold in drained pineapple. Pour into graham cracker crust.

Makes three 9 inch pies or can be made into 9 x 13 inch pan.