20 graham crackers (crushed)
1 1/2 c. powdered sugar
1/2 c. butter
2 eggs
1 can crushed pineapple, 20 oz. can (drained)
1 c. whipped cream

Spread half of the graham crackers on bottom of 6x10 inch pan. Cream sugar, butter and egg together and spread mixture on top of crackers, then spread pineapple, then the whipped cream and finely the remaining crackers. Chill in refrigerator for several hours.