This recipe came from Lorraine Johnson as printed in the Knik Arm Courier on Feb. 1, 1961. Lorraine arrived in Alaska in 1950 and opened Lorraine’s Department Store in the old Eagle River Shopping Center in 1957.
2 packages strawberry Jello
Whole graham crackers (amount varies with size of pan)
1 cube oleo or butter
1 cup sugar
2 egg yolks
Small can crushed pineapple
Place layer of whole graham crackers on bottom of Pyrex baking dish. Cream butter and sugar together. Add drained pineapple and nuts (if using). Fold in beaten egg yolks. Pour mixture over crackers in baking dish. Place second layer of graham crackers on top. Prepare Jello according to instructions on package. Allow to partially congeal. Pour over mixture in baking dish and let stand at least 2 hours. Serve with whipped cream.