1/4 lb. butter
2 eggs
1 c. sugar
1 can crushed pineapple
Graham crackers

Cream together butter, eggs and sugar. Drain pineapple. Line bottom of 9 x 13 inch cake pan with graham crackers. Pour over 1/2 of egg, butter and sugar mixture. Cover with 1/2 crushed pineapple. Place another layer of graham crackers on top. Pour on remaining 1/2 egg mixture and crushed pineapple; top with layer of graham crackers. Cover with plastic wrap and chill for 10 to 12 hours. Serve with whipped topping.