2 sticks butter
1 c. Crisco
2 c. sugar
3 whole eggs
1 sm. can crushed pineapple
1 c. chopped nuts
1 box honey-graham crackers
1 sm. box cherry Jello

Whip butter, Crisco and sugar in a large bowl until it looks like whipped cream. Beat in eggs, one at a time. Slowly stir in pineapple, undrained. Stir in nuts.

Line bottom of large dish or pan with whole crackers, add a layer of mixture and end with a layer of crackers. Cover with waxed paper and allow to get real cold.

Mix Jello according to directions on package. When slightly congealed, pour on top of first mixture. Return to refrigerator until Jello sets. Cut in squares and serve with whipped cream and a cherry. Makes 16-18 generous servings.