1 sm. pkg. lemon Jello
1 c. hot water
30 single sq. graham crackers
1 stick marg.
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (20 oz.) can pineapple, drained
1 big can evaporated milk, iced (approximately 2 hours in freezer)
1 tsp. vanilla

Stir Jello in hot water, set aside. Crush graham crackers and combine with melted butter, form into crust in 9 x 12 pan. (Save a little bit). Cream together cream cheese and sugar. Add vanilla whip ice milk until stiff. Add cooled Jello to cheese mixture. Add this to whipped milk. Mix in pineapple. Pour into pan, dust top with graham cracker crumbs and refrigerate overnight.