Use 9 x 13 inch aluminum or Pyrex baking dish.

Combine 2 cups graham cracker crumbs and 1 stick of melted butter. Pat mixture into bottom of pan and refrigerate for 1 hour.

Beat together:

2 lg. eggs (or 3 med.)
2 sticks butter
1 tsp. vanilla

Beat 15 minutes. Pour this mixture over the graham cracker crust and refrigerate for 1 hour.

Over these 2 layers arrange:

2 pkg. (10 oz. each) strawberries, if possible better fresh
2 lg. cans crushed pineapple or tidbits, drained well.

Top all with 1 large container of Cool Whip and sprinkle with crushed nuts (this is optional). Refrigerate overnight. Keep refrigerated until serving time. Cut into small pieces, a little goes a long way.