Directions
1Combine crumbs and butter for crust.
2Reserve 25ml for topping.
3Press remaining crumbs into 2 litre greased cake dish or glass pan.
4Cream butter and icing sugar.
5Blend in eggs, beat until smooth.
6Spread mixture over crust, and then put in fridge or freezer to harden a little.
7Top with layer of crushed pineapple then whipped cream.
8Sprinkle remaining crumbs on top of whipped cream.
9Refrigerate 24 hours, serves 6
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