1 cold tall can Milnot, whipped
1 (family size) pkg. lemon Jello
1 c. boiling water
2 (8 oz.) pkgs. cream cheese
1 (20 oz.) can crushed pineapple, drained
1 c. sugar
1 c. butter
1 tsp. vanilla
3 c. graham cracker crumbs

Dissolve Jello in boiling water (1 cup); add drained pineapple; let cool. Cream together cheese, sugar, and vanilla. Add to Jello, mix well; fold whipped Milnot into Jello mixture.

Place crumbs into 9 x 13 inch pan. Add butter and press. Place mixture on crumbs and chill.