1/2 c. sugar
4 tbsp. butter
1 c. (or more) crushed pineapple, well drained
2 eggs
2 bananas, sliced
1/3 c. walnuts, chopped

Cream butter and sugar, add egg yolks, 1 at a time, beat well. Add drained pineapple and stiffly beaten egg whites. Line a 10 1/2 x 6 1/2 inch pan with waxed paper. Put a layer of fine graham cracker crumbs in bottom and add pineapple mixture, sliced bananas, and then sprinkle walnuts over all. Finish with a layer of fine graham cracker crumbs and press lightly with fingers. Leave overnight in refrigerator. Use about 1/2 pound of graham crackers. Serve in sherbet glasses with whipped cream. Serves 5.