Drained crushed pineapple
Mix together two cups ground graham wafers and 1/2-cup melted
butter, press into 8x12-inch pan and bake at 325 F for approximately
15 minutes. Cool.
Mix 1/2 cup butter, icing sugar, eggs and salt and beat till fluffy.
Spread over baked wafers. Combine whipped cream and pineapple and
spread over last mixture. Spread 1/4-cup ground graham wafers or
chopped nuts over this as topping. Leave in a cold part of the fridge
3- 4 hours. Will keep for three to four days. Source: The Vancouver
Sun circa 1970's
From the collection of Karen Deck