2 1/2 cups graham cracker crumbs
1/2 cup butter
Mix well, press in 9x9 pan, and bake at 350 degrees for 12-15 minutes. Cool.
In a bowl, mix:
1/2 cup melted butter
1 1/2 cups confectioner's sugar
2 egg yolks
Spread over graham cracker crust.
Combine 1 pkg prepared Dream Whip with 1 can crushed pineapple, drained. Spread over top and sprinkle with graham cracker crumbs. Freeze for 2 hours, then refrigerate.
This may sound simple and very 1960's, but some kind of magical alchemy takes place between the buttery filling, the crust and the topping which elevates these far above the sum of the parts. Try them. Yummmm....