1 cup sugar
1/2 cup butter, softened
2 egg yolks
2 egg whites, beaten until stiff
1 cup pecans
1 cup crushed pineapple
3 tablespoons cream
2 small boxes of red Jell-O (or whatever your favorite variety is that will go well with pineapple)

Combine the butter and sugar. Add in the egg yolks. Gently fold the egg whites in. Add in the pineapple, nuts, and cream. In the bottom of a 9 x 13 inch cake pan, put whole graham crackers. Put the pineapple mixture on top of the crackers and then put graham crackers on top of the mixture. Put it in the refrigerator while you make the two packets of Jello as you normally would. When the Jello begins to set, put it on top of the graham crackers. Put the cake back in the refrigerator until the Jello sets. Serve with pineapple slices and whipped cream.