Chill:

1 can crushed pineapple (20 oz.)
1 can evaporated milk (5.33 oz.)
1 pkg. lemon Jello
1 c. sugar
1 c. boiling water
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese (room temp.)
36 (single crushed) graham crackers
1 stick butter (1/4 lb.), melted

Dissolve Jello in one cup boiling water. Place in refrigerator to cool. Cream sugar and cream cheese. Add vanilla and cooled Jello and mix. Add drained pineapple. Whip evaporated milk until firm and fold pineapple mixture into it. Pour into 9x13 inch cake pan.

Mix graham cracker crumbs and butter until well blended. Sprinkle over cake mixture. Refrigerate until firm.