Crumb Crust:
3 c. graham crackers crumbs
2 tbsp. flour
2 tbsp. brown sugar
1/4 lb. butter

Mix together and press into the bottom of a 9 x 13 inch pan. Reserve 1/2 cup of crumbs for top of cake.

Cheese Filling:
1 pkg. lemon gelatin
2 1/2 c. crushed pineapple
1 c. cottage cheese or 8 oz. pkg. cream cheese
1/2 c. powdered sugar
1 1/2 c. whipped cream or 1 pkg. Dream Whip

Drain pineapple, reserving liquid. Dissolve lemon Jello in 1 cup liquid using syrup and water. Beat cheese and Jello mixture until fluffy. Blend in pineapple and combine with whipped cream or Dream Whip. Blend and pour on top of crumbs in pan. Top with remaining 1/2 cup of crumbs. Refrigerate at least 8 hours before serving.

Serves 12 to 15.