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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982. Ingredients:
2 cups granulated sugar |
1 can crushed pineapple drained |
1 cup butter |
1/2 cup chopped pecans |
3 eggs |
2 cups graham cracker crumbs |
whipped cream |
maraschino cherries |
Directions:
1. Cream sugar and butter then add eggs one at a time and beat until fluffy.
2. Fold in drained pineapple and pecans.
3. Line square cake pan with graham cracker crumbs.
4. Add alternate layers of mixture and crumbs.
5. Refrigerate.
6. Serve with whipped cream and cherries on individual serving plates.
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