2 pkgs. lime Jello
1 can crushed pineapple
1 can evaporated milk
1 (8 oz.) pkg. cream cheese
1 c. sugar

CRUST:

20 graham crackers
1/2 stick butter

Crush crackers very fine and mix with melted butter. Put 1/2 of mixture in bottom of 9"x13" pan. Reserve rest for top.

Mix 1 cup boiling water with Jello. Dissolve and set aside to cool. Drain pineapple. Chill and whip evaporated milk. Set in refrigerator to keep cool. Cream cheese and sugar together. Add Jello, fold in whipped milk and pineapple. Pour over crust and sprinkle with remaining crackers. Refrigerate. Grade 2