1 1/2 c. pulverized sugar
3 eggs
1 tsp. vanilla
30 graham crackers
1/2 c. butter
1 sm. can crushed pineapple
1 c. chopped nuts

Cream sugar and butter; beat in eggs gradually; add pineapple and vanilla. Mix nuts and graham cracker crumbs. Line pan with waxed paper. Layer crumbs and custard alternately, ending with crumbs. Chill overnight. Slice and serve with whipped cream.