1 package lemon jello
1 cup hot water
1 tall can evaporated milk
8 ounce cream cheese
1 cup sugar
1 tsp vanilla
1/2 pound graham crackers
1/4 pound butter
1 heaping tbsp powdered sugar
1 cup crushed pineapple, drained

Dissolve jello in the hot water and chill until syrupy. Beat the milk which has been chilled for several hours until it forms stiff peaks. Beat the syrupy jello until foamy, then beat it into the milk. Cream the cheese with the sugar and vanilla. Fold into the beaten milk. Fold in the crushed pineapple. Crush crackers fine, add powdered sugar, then melted margarine. Sprinkle half of crumbs in a large rectangular pan. Pour in the cake mixture and top with remaining crumbs. Chill at least 4 hours. Recipe makes 12 servings of Pineapple Cheesecake.