1/2 c. butter
3 tsp. cream
2 1/4 c. graham cracker crumbs
1 c. sugar
1 egg
1 c. drained crushed pineapple
1 c. chopped nuts

Cream sugar and butter together. Add cream, pineapple and egg after beating until light.

Line an oblong bread pan with heavy waxed paper and place a layer of fine cracker crumbs about 1/2 inch deep on the bottom. Pour 3 tablespoons of pineapple juice over crumbs, covering with 1/3 of pineapple mixture. Sprinkle with chopped walnuts.

Add 2nd layer of crumbs, pineapple and nuts. Complete by adding 3rd layer. Cover with waxed paper and let stand in refrigerator 24 hours. Cut in thick slices and serve with whipped cream. (Father Hartnett's favorite dessert.)