Yield: 12 Servings
Measure | Ingredient |
---|---|
2¼ cup | Graham wafers; finely ground |
½ cup | Melted butter |
½ cup | Butter |
1½ cup | Icing sugar |
2 \N | Unbeaten eggs |
¼ teaspoon | Salt |
½ pint | Cream; whipped |
1 cup | Drained crushed pineapple |
Mix together two cups ground graham wafers and ½-cup melted butter, press into 8x12-inch pan and bake at 325 F for approximately 15 minutes. Cool.
Mix ½ cup butter, icing sugar, eggs and salt and beat till fluffy.
Spread over baked wafers. Combine whipped cream and pineapple and spread over last mixture. Spread ¼-cup ground graham wafers or chopped nuts over this as topping. Leave in a cold part of the fridge 3- 4 hours. Will keep for three to four days. Source: The Vancouver Sun circa 1970's
From the collection of Karen Deck