1 lg. can Carnation milk
2 sm. pkg. lemon Jello
2 c. boiling water
2 tsp. vanilla
1 lg. pkg. cream cheese
1 c. sugar
1 tbsp. lemon juice
2 c. graham cracker crumbs
1 stick butter, melted
1 sm. can crushed pineapple, well drained (optional)

Pour Carnation milk in a large mixing bowl and place in freezer overnight. Mix lemon Jello with boiling water. Cool until just jelled.

In large bowl, whip frozen milk with vanilla. Add cream cheese, sugar and lemon juice. Add Jello and whip until fluffy.

Mix together the graham cracker crumbs and melted butter, reserving 1/4 for the topping. Line pan with crumb mixture. Spread half the cheese mixture on crumbs, then sprinkle with pineapple. Top with remaining cheese mixture. Sprinkle with remaining crumbs. Refrigerate until ready to serve.