22 graham crackers, divide in half and crush

1 1/2 cups powdered sugar

1/2 cup butter

2 eggs, well beaten

1 can pineapple

1/2 pint whipping cream

1/2 cup walnuts, ground or chopped fine

Butter pan. Sprinkle 1/2 of cracker crumbs in 8×12-inch pan. Cream butter and sugar; add eggs and beat well. Pour this mixture over the crumbs. Drain pineapple and cut in small pieces. Spread pineapple in pan. Whip cream and add nuts. Spread on top of pineapple. Sprinkle rest of cracker crumbs on top. Refrigerate overnight.