Yield: 12 Servings
|2¼ cup||Graham wafers; finely ground|
|½ cup||Melted butter|
|1½ cup||Icing sugar|
|2 \N||Unbeaten eggs|
|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