Graham cracker crust, unbaked
1 (14 1/2 oz.) can evaporated milk, chilled
1 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) pkg. lemon Jello
1 c. boiling water
1 can crushed pineapple, drained

Whip chilled milk. Gradually add 1 cup sugar. Dissolve Jello in hot water. Soften cheese and stir into gelatin and beat folding mixtures together.

Add drained pineapple and mix and pour over crust. Sprinkle crushed graham crackers on top. Chill 2 hours. A 9 x 13 pan can be used.