1 pkg. lemon Jello
3 tbsp. lemon Jello
1 (8 oz.) pkg. cream cheese
1 c. sugar
1/2 c. butter
1 tsp. vanilla
1 can evaporated milk
1 lb. graham crackers (2 pkgs.)
Drained crushed pineapple

Dissolve Jello in one cup boiling water. Add lemon juice and let cool (DON'T LET IT THICKEN!). Cream together cream cheese, sugar and vanilla. Add gelatin and mix well. Whip evaporated milk and fold into gelatin/cream cheese mixture. Crush graham crackers and add melted butter. Pack 2/3 of mixture into pan. Add filling and sprinkle with remaining crumbs. Chill several hours. Cut into squares and serve.