Recipe by Lacey's mom
This is an old recipe that my grandmother made for my mom and uncle when they were kids, late 40s-50s. She continued to make it periodically throughout the years. It's kind of different, but has a good taste. Don't really know the prep time, but not real long (just a guess).
Top Tweak by Bogey'sMom
I made this two ways - once just as it is posted, and that was awesome, and again with macaroons and pecans instead of graham crackers. Yum-yum. I lined a pan with waxed paper and sort of "squished" my cake into it, then lifted it out after chilling. Very rich.
- 2 cups sugar
- 1 cup margarine (melted)
- 1 (20 ounce) can crushed pineapple (drained)
- 2 (1 lb) boxes graham crackers (finely crush 1 box, leave other box whole)
Directions See How It's Made
- Mix sugar, melted margarine, and pineapple.
- Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
- Place a layer of the whole graham crackers on a serving/cake plate.
- (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
- Spread a layer of the mixture on the whole cracker layer.
- Put a layer of whole crackers on the mixture.
- Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
- "Frost"top and sides with remaining mixture.
- Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
- Can be refrigerated or just covered.