Makes 1 8" x 8" cake

1 package of raspberry jello
1 package of 8oz. Cream Cheese
1 cup sugar
1 cup whipped cream
½ box graham wafer crumbs
¼ cup butter, softened
1 tsp lemon extract
½ cup drained, crushed pineapple
½ pineapple juice from the above crushed pineapple

1. In a small saucepan, bring the pineapple juice to a boil. Remove from heat and add jello, mix until dissolved. Let stand to cool.

2. Beat whipping cream until stiff

3. Beat cream cheese and sugar until fluffy

4. Mix butter and lemon extract; add graham crumbs, and push into the bottom of round 8x8 cake or pie pan

5. Combine whipping cream with cream cheese mix. Stir in the jello.

6. Mix in the crushed pineapple.

7. Pour over the graham crumb mix and let cool for a minimum of 2 hours or over night.