• 1-2 cup graham crackers, crumbs
• ½ cup butter, softened
• 1-1/2 cup powdered sugar
• 2 eggs
• 1 cup whipping cream
• 1 (13-1/2 oz) can pineapple, crushed

Place enough cracker crumbs to cover bottom of 8-inch square pan. Cream together butter and sugar.

Add eggs and beat well. Drop mixture by tablespoonfuls onto crumbs.

Spread with knife dipped in hot water. Whip cream thoroughly. Fold in the pineapple.

Place on top of mixture in the pan. Top with remaining crumbs. Smooth out and refrigerate for 24 hours.

Cut in squares to serve.