2 c. graham cracker crumbs
2 eggs
3/4 c. sugar
4 tbsp. butter
1 c. chopped nuts
2 c. crushed pineapple, drained
1 pt. heavy cream, whipped

Sprinkle 1 1/2 cups of graham cracker crumbs on the bottom of a 7x10 inch pan. Spread evenly. Reserve remaining crumbs.

Cream eggs, sugar and butter, add nuts and pineapple. Fold whipped cream into mixture. Pour into pan. Spread remaining crumbs on top. Refrigerate for 8 hours. Makes 12 servings.