1 lg. or 2 sm. lemon Jello
2 c. hot water
1/2 c. pineapple juice
3/4 c. sugar
3 tbsp. lemon juice
4 tbsp. orange juice
1 (13 oz.) can evaporated milk, chilled
1 c. crushed pineapple
1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/3 c. melted butter

Mix Jello with hot water. Add pineapple, oregano, and lemon juice, and 3/4 cup sugar to Jello mixture. Chill until set. After Jello is set, add crushed pineapple and refrigerate again. Mix graham cracker crumbs with 1/2 cup sugar and 1/3 cup melted butter. Bake crumbs in 13 x 9 x 2 pan at 350 degrees for 10 minutes.

Beat evaporated milk until thick and add to Jello mixture. Mix well. Put on cool graham crust. Add a few crumbs on top. Chill again. This is a nice dessert for church suppers.