2 1/2 c. graham wafer crumbs
1/2 c. melted butter
1/2 c. butter (to be creamed)
1 1/2 c. icing sugar
2 eggs
1 can (20 oz.) crushed pineapple, drained
1/2 pt. whipped cream (I use 8 oz. lt. Cool Whip)

Mix 2 1/4 cup graham wafer crumbs with 1/2 cup melted butter. Press in well greased 9 inch square pan and bake for 15 minutes in 350 degree oven. Let cool well.

Cream 1/2 cup butter and gradually blend in 1 1/2 cup icing sugar; add 2 unbeaten eggs. Beat with egg beater or mixer until very light and fluffy. Spread evenly over graham cracker base. Drain pineapple well and fold into whipped cream or Cool Whip. Spread over mixture. Top with 1/4 cup crushed graham wafer crumbs. Set in refrigerator and chill for several hours. Cut in squares and serve.