3 oz. pkg. Jello
1 1/2 c. boiling water
1 c. sugar
Pinch of salt
1 can evaporated milk
3 tbsp. lemon juice
1/2 c. crushed pineapple
Graham cracker crust

Line 9 x 13 inch pan with graham cracker crust. Mix Jello, hot water, sugar, salt. Let get thick and syrupy, then whip. Refrigerate milk to ice cold and whip until thick, add lemon and pineapple. Pour onto crust and sprinkle top with crushed graham crackers.