1/3 lb. (2 1/2 c.) graham crackers (rolled fine)
1 c. melted butter, saving 1/2 c. for topping

Moisten graham cracker crumbs thoroughly with butter (1/2 cup). Spread in bottom of 9 x 9 inch pan.

Cream 1/2 cup butter with 2 cups powdered sugar. Add 2 beaten eggs. Spread this mixture over crumbs.

Whip 1/2 pint whipping cream, add 1 teaspoon sugar and 1 can drained, crushed pineapple. Spread over egg mixture. Sprinkle with remaining crumbs. Let stand in refrigerator several hours.