Grandma B's Graham Cracker Pudding
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1/2 cup butter
1 cup sugar
2 eggs, yolks and whites separated
1 can (4 ounces) crushed pineapple
1/2 teaspoon vanilla
1-1/2 cups graham cracker crumbs
Cream butter and sugar until light and fluffy. Add 2 beaten egg yolks. Save the whites for later. Add drained crushed pineapple. Beat 2 egg whites until light and airy. Fold egg whites into pineapple mixture. Add vanilla. Gently mix together.
Put a layer of graham cracker crumbs into metal ice cube tray or a loaf pan. Add the filling and then top with remaining graham cracker crumbs. Put in freezer until frozen. Cut into small pieces.