25 Graham Crackers
1 1/2 cups butter
3 1/2 cups powdered sugar
3 cups boiling water
2 packages raspberry jello
1 3/4 cups whipping cream
2 1/2 cups crushed pineapple
Roll graham crackers into crumbs and put 1/3 deep in bottom of large loaf pan. Cream butter until soft and creamy, add powdered sugar (reserving 1/2 cup for egg whites). Mix well.
Beat egg yolks and whites separately until thick, and 1/2 cup powdered sugar to egg whites, add to sugar-butter mixture, mix well and pour over graham cracker crumbs.
With boiling water, make Jell-o; Let set to whipping stage. Whip Jell-o and whipping cream, mix together. Add pineapple, mix well and pour over the butter layer in loaf pan.
Sprinkle graham cracker crumbs over top and let stand 15 minutes, then refrigerate to set. Makes 18 servings.