2 c. graham wafer crumbs
1/2 c. brown sugar
1/2 c. butter, melted

Press in greased 9x13 inch pan.

TOPPING:

1 lg. container Cool Whip
1 can Eagle Brand sweetened milk
1/2 c. lemon juice

Whip together until stiff. Add 1 (19 oz.) can well-drained crushed pineapple. Spread evenly over crumbs. Refrigerate 3-4 hours or overnight.