Ingredients:
1 (3 ounce) packages lemon Jell-O gelatin
1 cup boiling water
1 (8 ounce) packages cream cheese
1/2 cup sugar
1 can crushed pineapple, drained
1 teaspoon vanilla
1 2/3 cups Milnot evaporated milk, whipped
3 cups graham crackers, crumbs
1/2 cup melted butter
1 envelope knox gelatin
Directions:
Dissolve jello in boiling pineapple juice and water to equal 1 cup.
Chill until slightly thickened.
Cream together cheese, sugar and vanilla.
Add jello and blend well.
Fold in stiffly whipped Milnot.
Add crushed pineapple and mix well.
Mix graham crackers and melted butter together.
Pack 2/3 of mixture on bottom and sides of 9×13 cake pan.
Add filling and sprinkle with remaining crumbs.
Chill several hours or overnight.
Servings: 12-18
Time preparation: 20 min.
Time total: 20 min.