1 1 /2 cup icing sugar (powdered sugar)

2 eggs

1/2 cup butter

24 graham cracker wafers

1 cup whipping cream

1 tin crushed pineapple – drained
Cream sugar and butter; add eggs. Place layer of approximately 2/3 cup crushed wafers in bottom of cake pan and spread butter/sugar mixture over next (TIP: Spread with a knife dipped in hot water).

Next, spread crushed pineapple and top with remaining 1/3 cup of crushed wafers. Place in refrigerator and serve for dinner. This dish can be frozen and removed 1/2 to 1 hour before serving time.

-Nelda Chase, Kay Zachary, Jerry Kennedy & Edna Erickson