If you mixed a little coconut with the graham crackers, I wouldn’t be upset.
From a box sold in Canby, Oregon.
Pineapple Overnight Cake
- 2/3 butter
- 2 cups powdered sugar
- 3 well-beaten egg yolks
- 1 No. 2 1/2 can crushed pineapple, well drained
Beat 3 egg whites; mix with one cup whipped cream. Add alternately to first mixture.
Place layer of graham cracker crumbs in bottom of cake pan. Add 1/2 of mixture, another layer of crumbs, then remainder of mixture, and top with another layer of crumbs.
Let stand 24 hours in refrigerator.
Yesterdish reminders: Used pasteurized eggs; a #2-1/2 can is 27 to 29 ounces, by weight.