24 graham cracker crushed
1/3 c. melted butter
½ c. brown sugar

Mix the graham crackers, butter, & brown sugar together. Line the bottom of an 8x8 cake pan. Put into refrigerator to chill. Save a little for the top to decorate.

1 can evaporated milk —chilled
¼ c. sugar
1 small pkg. of lemon Jell–O
½ c. boiling water
1 can 20 oz. crushed pineapple (drained)

Pour the chilled can of evaporated milk into a bowl and whip with an electric mixer. Add the sugar. Dissolve the Jell–O into ½ c. water and add to the milk mixture. Fold in1 can of drained crushed pineapple. Spread into pan with graham crackers and sprinkle a little graham cracker crumbs over the top. Chill at least 4 hours in the refrigerator. Double this for a 13x9x2 cake pan.