GRAHAM CRACKER CRUST:

1 1/2 cups graham cracker crumbs
4 tbsp. melted butter
2 tbsp. sugar

Mix together crumbs, butter and sugar. Spread in 9x13-inch pan and pat with fingers. Bake 10 minutes in 350°F oven. Cool.

FILLING:

1 (12 oz.) can evaporated milk, chilled
1 (3 oz.) pkg. lemon jello
1 cup hot water
1 (8 oz.) pkg. cream cheese
1 cup sugar
1 (20 oz.) can crushed pineapple, drained

Beat and whip one can of cold evaporated milk. Set aside.

Dissolve lemon jello in hot water. Set aside to cool.

Beat cream cheese with sugar. Add jello and mix well. Add mixture to whipped milk. Fold pineapple into whipped mixture.

Spread cream cheese mixture over baked and cooled graham cracker crust.

TOPPING:

1/4 cup graham cracker crumbs

Sprinkle crushed graham cracker over mixture and refrigerate 2 hours before serving.