Pineapple Icebox Cake

Directions

1. 1
   Combine jello and boiling water first.
2. 2
   Let cool.
3. 3
   Line bottom of baking pan (10-inch square) with about 2 cups cracker crumbs. Cream butter and sugar until light and fluffy in mixing bowl.
4. 4
   Add well-beaten egg yolks.
5. 5
   Beat well.
6. 6
   Add cooled jello to butter mixture.
7. 7
   Add pineapple and nuts.
8. 8
   Last, fold in stiffly beaten egg whites.
9. 9
   Pour onto cracker crumbs in pan, sprinkle remaining crumbs on top.
10. 10
    Refrigerate for 8 hours or longer.
11. 11
    Cut in squares and top with Cool Whip.