1 1/4 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar
2 (8 oz. can ea.) cans crushed pineapples, drained
1/2 c. butter
1 lb. powdered sugar
4 eggs, beaten
2 tbsp. lemon juice
1 tsp. vanilla
1 (9 oz.) container Cool Whip, thawed

Mix graham crackers with melted butter and 1/4 cup sugar. Line a 13 x 9 baking dish with mixture. Bake for 10 minutes at 375 degrees. Cool. Melt 1/2 cup butter and mix with powdered sugar. Add the well beaten eggs, lemon juice and vanilla. Pour the mixture evenly over the crumb crust. Sprinkle drained pineapples over this, then spread the thawed topping over that. Add 4 tablespoons pineapple juice to topping before spreading for more flavor. Place in freezer. Serve in 4 hours.