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1 1/2 pkgs. graham crackers
1 stick oleo, melted
1 (6 oz.) pkg. lemon Jello
3 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese
3/4 c. vanilla
1 can chilled milnot


Mix graham crackers and oleo together. Press 3/4 into 9 x 13 inch pan. Save rest for topping. Cream together cheese, sugar and vanilla. Add pineapple. Add into hot Jello and mix well. Whip chilled milnot until stiff and pour into Jello and cheese mix; turn and fold until well blended. Sprinkle remaining graham crackers on top. Chill until ready to serve. Ottawa, IL

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