2 c. graham cracker crumbs
1/2 c. soft butter
2 c. confectioners' sugar
2 eggs, separated
1 c. whipping cream
1/2 c. drained crushed pineapple

Spread 1/2 cup crumbs over bottom of 9 inch square pan. Cream butter and confectioners' sugar until well blended; beat in egg yolks, one at a time. Beat egg whites stiff, fold into mixture. Spread over crumbs in pan. (This must be done slowly and carefully). Whip cream stiff, fold in pineapple and spread in pan on top of mixture. Sprinkle top with remaining crumbs. Chill in refrigerator at least 12 hours before serving. Cut into squares.