1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 c. sugar
1 lg. pkg. Philadelphia cream cheese
1 can Milnot
2 tsp. vanilla
1 (20 oz.) can crushed pineapple
16 graham crackers (1 pkg.)
1 tbsp. powdered sugar
1/4 c. butter

Dissolve the Jello in the boiling water and cool. Mix sugar and cheese, then add to Jello. Whip Milnot. Add vanilla and add to other mixture and add drained pineapple. Crush graham crackers. Add powdered sugar and butter; mix. Save 1/4 cup of cracker crumb mixture to place on top of the cheese cake filling. Spread the rest on the bottom of a 9 x 13 inch container, then add the filling. Place reserved cracker crumb mixture on top of the filling.