Pineapple Icebox Cake - cooking recipe

Ingredients

3 c. graham cracker crumbs
3/4 c. margarine or butter
3/4 c. nuts
1 c. sugar
3 eggs, separated
1 pkg. lemon jello
1/2 c. boiling water
1 c. crushed pineapple, drained

Preparation

Combine jello and boiling water first.
Let cool.
Line bottom of baking pan (10-inch square) with about 2 cups cracker crumbs. Cream butter and sugar until light and fluffy in mixing bowl.
Add well-beaten egg yolks.
Beat well.
Add cooled jello to butter mixture.
Add pineapple and nuts.
Last, fold in stiffly beaten egg whites.
Pour onto cracker crumbs in pan, sprinkle remaining crumbs on top.
Refrigerate for 8 hours or longer.
Cut in squares and top with Cool Whip.