Place gram crackers, 1/4 c sugar and melted margarine in a 9X13 cake pan. Mix well reserve 1/2 cup or crumbs then press remainder onto sides and bottom of pan. set aside. Set out Cool whip to slightly soften.
In mixing bowel, mix cream cheese and 1 cup of sugar together and set aside.
Make jello by package quick set directions and chill till thick but not set.
Mix the pineapple with the cream cheese mixture, add the jello and cool whip folding in gently till well mixed.
Pour into prepared crust. Using reserved 1/2 cup of crumbs sprinkle over top of cheese cake and chill for about 3 hours or till set. Serve cold, store in refrigerator.