1/2 c. butter
1 1/2 c. confectioners' sugar
2 eggs
6 tbsp. heavy cream
1 pt. heavy cream (minus 6 tbsp. used above), whipped
1/2 c. chopped walnuts
1 (#2) can crushed pineapple, drained
2 c. graham cracker crumbs and enough melted butter to make crumbs stick together

Melt butter gradually and add to confectioners' sugar and mix with mixer. Add eggs and beat until fluffy and add cream. Whip the cream; add walnuts and pineapple; fold into cream mixture. Sprinkle 1/3 crumbs on bottom of 13 x 9 inch pan; press to form layer. Spoon on 1/2 of mixture. Add a layer of mixture and sprinkle crumbs on top. Cover with foil and freeze. Can be frozen for 1 month.

Note: La Creme can be used instead of whipping cream. If this is used, use 4 tablespoons of evaporated milk with the first mixture.