|Canned crushed pineapple||1 Pound (4 1/2 Ounce, 1 Can, 234 Cups)|
|Strawberry-flavored gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Chopped california walnuts||1⁄3 Cup (5.33 tbs)|
|Graham cracker squares||18|
|Canned pineapple tidbits||1⁄2 Cup (8 tbs)|
Drain crushed pineapple, reserving syrup.
For top layer, dissolve gelatin in boiling water; add syrup and lemon juice.
Chill till partially set.
For cream layer, whip cream with sugar and vanilla; fold in crushed pineapple and nuts.
For crust, line bottom of 8x8x2-inch dish with 9 graham crackers; spread with cream layer.
Gently press remaining crackers atop.
Arrange pineapple tidbits on each cracker.
Spoon gelatin over.
Top with whipped cream.
Cut between crackers.