CRUST:

1 1/2 c. graham cracker crumbs
2 tbsp. powdered sugar
1 1/2 sticks butter, melted

Mix and press into 3-quart glass oblong cake pan. Bake at 375 degrees until lightly browned.

PIE:

Chill 1 large can Pet milk. Dissolve 1 (3 ounce) package lemon jello in 1 cup hot water and let cool to room temperature. Cream 8 ounces cream cheese with 1 cup sugar, 1 teaspoon vanilla, 1 small can crushed pineapple, adding juice.

Whip chilled Pet milk until stiff. Add cooled jello, little at a time, then add cream mixture. Mix again. Spread on top of baked crust. Sprinkle crumbs on top. Refrigerate.