PINEAPPLE CHEESECAKE

1 can Milnot, whipped
1 can crushed pineapple,
chilled and drained
8 oz. pkg. cream cheese
1 c. sugar
2 tsp. vanilla
1 pkg. lime jello
15 graham crackers, crushed
1/4 c. butter or margarine
2 tsp. powdered sugar

Mix cream cheese, sugar and vanilla together; add
drained pineapple in a saucepan and heat pineapple juice. Add
lime jello. Cool pineapple juice completely and add to cream
cheese mixture. Last, fold in whipped Milnot. Pour over
graham cracker crust. Refrigerate 1 hour before serving. To
serve cheesecake, cut into squares.
Graham Cracker Crust: Combine 5 graham crackers
(crushed), butter and sugar. Combine and press mixture into
bottom of a 9 x 13-inch baking dish. Bake at 375 degrees for 10
minutes. Cool before topping with cheesecake mixture.