Chiffon Cheese Cake

2 small boxes lemon Jell-O
1 small can crushed pineapple
1 large can Carnation milk
1 (8 ounce) package cream cheese
1 cup granulated sugar

Mix 2 packages Jell-O with 1 cup boiling water; set aside to cool.

Drain juice off pineapple. Chill and whip can of milk. Set in refrigerator to keep cold. Cream cheese and sugar. Add Jell-O mixture, then fold in whipped cream. Add pineapple. This cake is just as good if you don't care for pineapple.

Crust:
30 graham crackers
1/4 pound butter or margarine

Crush crackers very fine. Mix with melted butter. Pat half of crumbs in bottom of a 9 x 13-inch pan; then cheese cake mixture, and top with remaining cracker crumbs. Refrigerate.