1/2 cup butter
1 cup sugar
1 egg, well beaten
1 tbsp cream
1 cup crushed pineapple
2 1/4 cups fine graham cracker crumbs
4 tbsp pineapple juice
1 cup chopped walnuts
Cream together the butter and sugar. Add egg, cream and pineapple. Line an oblong glass dish with waxed paper. Place a layer of fine graham cracker crumbs about 1/2″ deep on top of waxed paper. Pour pineapple juice and 1/2 of the pineapple mixture over the graham cracker crumbs. Top with chopped walnuts.
Using about 1/2 of remaining ingredients, add a second layer of graham cracker crumbs, pineapple mixture, and nuts. Complete with a third layer using the remaining ingredients.
Cover with a layer of waxed paper and refrigerator for at least 24 hours.
Cut into thick slices and serve with whipped cream.
Recipe makes 8 to 10 servings of Pineapple Refrigerator Cake.