CRUST:

22 double graham crackers, crushed
2 tbsp. granulated sugar
1/2 c. butter, melted
1/3 c. finely chopped pecans

Stir together graham cracker crumbs and sugar. Mix in melted butter, add nuts and mix well. Press mixture firmly in bottom of 12 x 9 x 2 inch baking dish. Reserve 1/2 cup crumb mixture for topping.

FILLING:

1 (6 oz.) box lemon gelatin
2 c. boiling liquid (water and pineapple juice)
3 tbsp. lemon juice
1 c. granulated sugar
1 can evaporated milk
1 can crushed pineapple
1 (8 oz.) cream cheese, softened

Dissolve gelatin in boiling liquid. Add lemon juice and sugar. Chill until mixture thickens the consistency of unbeaten unbeaten egg whites.

Beat chilled evaporated milk until stiff. Whip thickened gelatin until fluffy. Combine two mixtures stirring only until blended. Beat cream cheese (softened) until fluffy. Stir in drained pineapple. Fold into gelatin mixture only until well blended.

Pour mixture over chilled crust and sprinkle reserved crumbs over top.

Allow at least 2 hours to set in refrigerator.

Serves 10-12.