2 reg. pkg. raspberry Jello
30 graham crackers, not crushed
1 (No. 2) can crushed pineapple, drained
1 c. sugar
1/2 lb. butter
1 c. chopped pecans
1 egg
Whipped cream

Make Jello; let it cool. Line pan with 15 graham crackers, laying them flat in pan. Cream butter, sugar and eggs. Beat until light and fluffy. Add drained pineapple and nuts. Mix well. Spread over graham crackers. Save 15 crackers to lay on top of this filling when Jello begins to thicken, pour it over second layer of crackers. Spread whipped cream on top.