Graham Cracker Icebox Pudding - cooking recipe

Ingredients

1 stick butter
1 c. sugar
1 Tbsp. milk
1 small can pineapple, crushed
2 1/2 c. graham crackers, crushed
1 tsp. vanilla
2 eggs, beaten

Preparation

In top of double boiler, cream sugar and butter until light and fluffy.
Add eggs and milk. Cook over hot water until eggs are done, not thick, about 8 to 10 minutes.
Remove from heat.
Add pineapple and vanilla.
Alternate layers of crumbs and custard. Start and end with crumbs.
Refrigerate overnight.
Cut in squares.
Serve with whipped cream.