36 graham crackers (rolled fine)
5 tbsp. powdered sugar
1/4 lb. butter

Mix above ingredients and pat in bottom of a 9 x 13 pan. Save 1/2 to 1 cup cracker crumbs for top of cheese cake. 2 packages lemon Jello dissolved in 1 1/2 cup hot water, set aside to cool, but not set.

One 12 ounce milnot milk. Have it very cold and beat until very stiff in a large bowl.

1 (8 oz.) pkg. cream cheese
1 can crushed pineapple, drained
1 c. white sugar

Cream cheese and sugar, then add pineapple. Then add this to whipped milk. Last add Jello and mix well. Pour into cracker crust and top with rest of crumbs. Let stand overnight to set.