Icebox Cake - cooking recipe

Ingredients

2 sticks oleo or 1 c.
2 c. sugar
1 (1 lb.) box graham crackers or 24 crackers
1 small can crushed pineapple
1 1/2 c. chopped pecans

Preparation

Cream together oleo and sugar.
Add pineapple and pecans to oleo and sugar; mix well.
Lay 6 graham crackers on foil.
Put mixture on crackers \"thick.\"
Add 6 more crackers, then mixture; do this 4 or 5 more times.
Then use the rest of mixture to ice the top and sides.
Wrap the foil around the cake.
Freeze for 48 hours before using.
Slice as needed.
Put back in freezer.
Will keep indefinitely.