1 pkg. lemon jello
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 lg. can evaporated milk
1 (16 oz.) can crushed pineapple, drained
1 c. hot water
Graham cracker crumbs

Dissolve jello in 1 cup hot water. Chill until syrupy. Cream cream cheese with sugar. Add evaporated milk and pineapple; mix it all together.

Line an 8x8 cake pan with graham cracker crumbs. Pour cheese cake mixture on top of crumbs. Sprinkle with more crumbs if desired. Chill and serve.