Pineapple Dessert

48 graham crackers

1 ½ cup sugar

1 cup melted butter

2 cup crushed pineapple, drained, liquid set aside

1 lrg. pkg. lemon jello

½ gal. vanilla ice cream

Crush all graham crackers.  Mix in the sugar and the melted butter.  Put half of this mixture in a 13x9 pan.  Drain juice from the pineapples, but keep the juice and add enough water to it to make 2 cups of liquid.  Bring to a boil and dissolve 1 large package lemon jello.  Pour at once over the vanilla ice cream.  Whip until ice cream is blended and mixture is fluffy.  Add the drained pineapple.  Pour this mixture over the crumbs in the 13x9 pan and put remaining crumbs on top.  Chill in refrigerator. Serve cold.