Hazel’s Lemon Cheesecake

(This light, cool, and delicious recipe is my paternal grandmother's. I've never seen it anywhere else.)

Important preparation: Put beaters/bowl in freezer for 30 minutes to get cold before beginning.

1 cup sugar
8 oz,. softened cream cheese
1 large (12 oz., I believe) can evaporated milk
1 cup crushed pineapple (do not drain)
1 box lemon Jello
¾ cup hot water

Cream softened cheese with sugar. Beat well.
Dissolve Jello in hot water and cool very well. (I put mine in refrigerator for a while.)
Whip milk until very stiff.
Add cool Jello, cheese/sugar mix, and pineapple.
Mix thoroughly.
Pour in 9” x 13” inch sheet pan lined with graham cracker crumbs.
Sprinkle some crumbs on top.
Refrigerate overnight.