1/4 lb. butter
2 1/2 c. graham cracker crumbs
2 tsp. vanilla
1 c. sugar
1 box lemon Jello
1 tbsp. lemon juice
1 lg. pkg. cream cheese
1 lg. can Carnation milk
1 c. boiling water
1 lg. can crushed pineapple

Put canned milk in freezer for 1 hour then whip. Cool Jello at same time. Melt butter and add cracker crumbs. Line long cake pan with crumbs. Dissolve Jello in boiling water, let cool. Cream the cheese, vanilla and sugar and set aside. Beat milk until stiff. Mix cooled Jello with cheese mixture, add juice. Fold into the whipped milk, add pineapple and mix thoroughly. Pour onto crumbs. Leave out enough crumbs to sprinkle on top. Put cherries in quarters on top. Refrigerate for 24 hours.