1 pkg. lemon Jello
1 c. hot water
1/2 stick butter
18 graham crackers, crushed
3 tbsp. powdered sugar
1 can evaporated milk, chilled
1 c. white sugar
8 oz. cream cheese
9 oz. can crushed pineapple

Place can of milk in refrigerator ahead of time to chill. Dissolve Jello in water and let cool to room temperature. Melt butter and mix with powdered sugar and crushed graham crackers. Spread half on bottom of pan (sheet cake size). Save other half for topping. Whip can of milk. Mix sugar and cream cheese. Add pineapple; mix with milk. Add Jello last. Pour into pan, then sprinkle rest of graham cracker mixture on top. Refrigerate several hours.