Recipe(tried): Cooper Family's Angel Pie

"COOPER FAMILY'S ANGEL PIE"

1 package (3 ounces) lemon jello
1 cup sugar
1/2 cup lemon juice
1/2 cup boiling water
1 can (20 ounces) crushed pineapple, drained (sweetned or unsweetned)
1 can (12 ounces) Carnation canned milk, chilled
1 graham cracker crust
Dissolve jello in boiling water. Add sugar and dissolve while still on stove. Add lemon juice. Let set until slightly jelled. Make graham cracker crust and pat it into a pie pan. Whip milk with electric beater until it holds peaks. Fold in jello mixture and pineapple .Pour into graham cracker lined pie pan and top with graham cracker mixture. Put in refrigerator until set.
To make graham cracker crust:
40 graham crackers
1/2 cup sugar
1 stick of butter
1 teaspoon ground cinnamon.
Roll graham crackers fine. Add sugar and ground cinnamon and blend in butter
until graham crackers are moist and will cling to the dish.
History Note: This was my Grandmother Frances Cooper's Angel Pie recipe. The recipe is at least 42 years old. The Cooper family is my father's family.*