Pineapple Dessert
Crust
Two ½ cups graham wafer crumbs
½ cup melted butter
One and ½ cups icing sugar
Filling
½ cup softened butter or margarine
Two eggs
14 oz. can crushed pineapple, drained
One cup whipped cream
Combine crumbs and melted butter. Mix well. Reserve ½ cup of crumbs for topping. Press remaining crumb mixture into a lightly buttered 9”x12” pan. Bake at 325 F for 20 minutes. Cool.
Combine icing sugar, butter and eggs. Beat well. Spread on top of cooled crumb base. Gently fold pineapple into whipped cream. Spread on top of icing sugar mixture.
Sprinkle reserved crumbs on top. Refrigerate for four hours before serving.
