1/2 cup butter

1 cup sugar

2 egg yolks

2 tablespoons cream

1 cup crushed pineapple

1/6 cup (2 tablespoons) pineapple juice

2 beaten egg whites

30 graham crackers crushed and rolled fine

Stir together the butter and sugar. Beat the egg yolks with the cream and stir over hot water until mixture is thick and smooth. Cool. Add this to the initial butter-sugar mixture. Next, add the pineapple and juice. And then fold in stiffly beaten egg whites.

Line a shallow loaf pan with wax paper. Place a layer of graham cracker crumbs on bottom. Then a layer consisting of 1/3 of pineapple mixture, then the graham crackers again. Continue until you have used all ingredients. Chill this dish for 6 to 8 hours. Serve small portions with whipped cream or vanilla ice cream.