2 1/2 c. wafer crumbs
1/2 c. melted butter
1/2 c. soft butter
1 1/2 c. icing sugar
2 unbeaten eggs
1 lg. can crushed pineapple
1/2 pt. whipping cream

Roll 2 1/2 cups of wafer crumbs. Reserve 1/2 cup of crumbs. To remainder, add 1/2 cup melted butter. Pat well in greased 8 x 12 inch pan. Bake 15 minutes in slow oven. Cool. Cream 1/2 cup soft butter and 1 1/2 cups of icing sugar. Add 2 eggs and beat until light. Spread on cracker base. Drain thoroughly crushed pineapple, and fold into the 1/2 pint whipping cream, whipped very stiff. Spread evenly over icing sugar mixture. Cover with 1/2 cup of crumbs and chill for several hours in refrigerator. Note: butter may be substituted for butter. Yield: 10 squares.