1 pkg. lemon jello
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 c. boiling water
1 full size can Milnot
1 sm. can crushed pineapple, drained

Pour 1 cup boiling water over Jello and add cheese cut into cubes. Set aside to cool. Whip milnot until thick and smooth. Add sugar and mix well. Mix in the Jello-cheese mixture. Stir in th pineapple with a spoon. Pour into 9 x 13 pan on graham cracker crust. Sprinkle top with graham cracker crumbs. Refrigerate for at least one hour.