Pineapple Icebox Cake - cooking recipe

Ingredients

2 eggs, beaten foamy
1/2 c. butter
1 1/2 c. sifted powdered sugar
1 c. whipping cream
1 can drained crushed pineapple (16 to 18 oz.)
1 c. ground walnuts
1 pkg. crushed graham crackers

Preparation

Beat butter and sugar thoroughly.
Add beaten eggs and beat again.
Spread an 8 1/2 x 12-inch pan with all but 3 tablespoons of crushed graham crackers.
Spread mixture on top of crackers. Cover with pineapple.
Whip cream; spread on top of pineapple. Mix reserved graham crackers and walnuts; sprinkle over cake. Freeze 3 to 4 hours.
Thaw slightly to serve.