2 1/2 cups Graham wafers rolled fine

Reserve 1/4 cup crumbs

to remaining, add:

1/2 cup melted butter

Press down into 8×12 pan. Bake 15 minutes in slow oven. Cool

 

Cream 1/2 cup butter with 1 1/2 cups sifted icing sugar. Add 2 unbeaten eggs. Beat until light and spread over wafer mixture.

Drain 1 large can crushed pineapple well. Fold into 1/2 pint of whipped cream, spread over icing sugar mixture. Cover with 1/4 cup crumbs – Chill several hours.

 

-Mrs. C Ylalker