1 1/4 cups Graham wafer crumbs
1/4 cup butter, melted
1/2 cup soft butter
1 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups well-drained crushed pineapple (19 ounce can)
1/2 pint whipping cream
Combine Graham wafer crumbs and 1/4 cup melted butter. Take out 1/4 cup of this mixture and set aside.
Press remaining into a buttered 9-inch square pan.
Beat eggs well. Add 1/2 cup butter, confectioners' sugar and vanilla extract. Beat until well blended and fluffy. Spread over Graham wafer crumbs.
Dry crushed pineapple on paper toweling.
Whip cream and fold into pineapple. Spread carefully over butter-sugar layer.
Sprinkle with the 1/4 cup crumbs set aside.
Chill for several hours.
Cut into large squares to serve.
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