1 (6 oz.) box lemon Jell-O
1 (20 oz.) can crushed pineapple (undrained)
2 c. boiling water
1 (8 oz.) cream cheese, softened
1 (12 oz.) container Cool Whip
2 c. crushed graham crackers
4 tbsp. butter, melted
2 tbsp. sugar

Mix graham crackers, butter and sugar. Press into a 9 x 12-inch pan.

Mix together Jell-O and boiling water until Jell-O is dissolved. Add pineapple and cream cheese. Mix well. Put on graham crust. Spread with Cool Whip. Cool in the refrigerator until ready to serve.