2 (3 oz.) pkg. raspberry or strawberry flavored gelatin
1/2 c. butter
1 c. sugar
1 egg, well beaten
1 (8 1/4 oz.) can crushed pineapple, drained
1 c. chopped nutmeats
56-64 shortbread cookies

Prepare gelatin according to package directions. Refrigerate until partially set. Beat butter and sugar thoroughly. Add egg, pineapple and nutmeats.

Place a layer of cookies over bottom of 13 x 9 inch pan. Cover the cookies with the creamed mixture then gently press another layer of cookies into the creamed mixture. Pour partially set gelatin on top. Place in refrigerator until firm. Cut into bars. If desired serve with whipped cream on top.