Graham crackers for 2 crusts
1 lg. can crushed pineapple
1 box lemon jello
1 c. sugar
1 (8 oz.) pkg. cream cheese
1 lg. can Carnation milk

Prepare enough graham crackers for 2 pie crusts. Line a large Pyrex dish with the crumbs and bake to set. (Save some crumbs to sprinkle on top of mixture.)

Drain 1 large can pineapple; add 1 box lemon Jello to juice from can and heat until dissolved. Chill until partially jelled.

Add 1 cup sugar to cream cheese and cream. Combine partially set Jello, pineapple, and creamed mixture.

Whip 1 large can Carnation milk; fold Jello mixture into whipped cream. Pour into prepared pie crust.

Sprinkle crumbs over the top.

Chill several hours before serving.