Pineapple Torte - graham cracker crumbs

Method

• Line the bottom of a 9 x 13-inch cake pan with 1/2 of the cracker crumbs.
• Separate the eggs.
• Beat the egg yolks, powdered sugar and melted butter until light colored.
• In another bowl, beat the egg whites until very stiff.
• Fold the beaten egg whites gently into the egg yolk mixture.
• Spread over the crackers.
• Sprinkle the drained pineapple over this.
• Beat the whipped cream until it starts to thicken.
• Gradually beat in the sugar.
• Stir in the vanilla.
• Pour and spread whipped cream over the pineapple layer. Cover with the rest of the graham cracker crumbs.
• Freeze.
• Serve as a cool, frozen summer treat.