1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (3 ounce) can evaporated milk
4 eggs
8 slices fresh pineapple, sliced
1 cup sliced almonds
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
On a large mixing bowl, beat cream cheese until fluffy. Beat white sugar until smooth. Beat evaporated milk until 1 to 2 minutes thick. Beat in eggs, one at a time. Beat in pineapple and almonds. Mix together and spread cream cheese mixture evenly into graham cracker crust. Sprinkle sliced pecans on top and top with lemon-lime flavored Jell-O.
Beat cream cheese mixture until smooth. Spread over pie crust. Chill for several hours before serving.