Pineapple Icebox Cake - cooking recipe

Ingredients

1 1/2 c. graham cracker crumbs (save some for top of cake)
2 c. powdered sugar
2 eggs
1 stick oleo
1 (20 oz.) can crushed pineapple, drained
10 oz. Cool Whip

Preparation

Cream sugar and oleo together.
Add eggs; beat until fluffy. Spread crumbs into an 8-inch square dish.
Pour creamed mixture over crumbs.
Spread pineapple over creamed mixture; add the Cool Whip.
Sprinkle crumbs over top.
Chill overnight, or at least 12 hours.