1/2 lb. butter
1 1/2 c. flour
1 1/4 c. sugar
2 tbsp. cornstarch
4 egg whites, whipped stiff
Cool Whip
2 tbsp. sugar
1/2 c. chopped walnuts
1 (16 oz.) crushed pineapple

Cream together butter and 2 tablespoons sugar. Add flour and chopped nuts. Mix together well. Spread in 9 x 13 pan. Bake at 350 degrees for 20 minutes. In a large pan bring pineapple and 1 1/4 cup sugar to a boil. Turn down and add cornstarch mixed with small amount of water to pineapple mixture, stir until thickened. Remove from stove. Fold in egg whites. Put on top of crust. Bake 15 minutes. Cool then top with Cool Whip. Refrigerate.