1 c. sugar
1 1/2 c. water
1 egg, slightly beaten
1 sm. can crushed pineapple
1 box lemon Jello
Graham cracker crumbs
1 can milk (Pet or Carnation)
1 tbsp. vanilla

Mix first 4 ingredients together. Bring to a boil and boil 3 minutes. Remove from stove. Add 1 box lemon Jello. Let get cold and firm.

Line pan with graham cracker crumbs. Chill milk overnight. Whip milk to whipped cream and add to the cooked mixture. Add 1 teaspoon vanilla. Pour over graham cracker crumbs. Cover the top with crumbs and let stand in refrigerator for 24 hours.