Flapper Pudding

I got this recipe from my sister, Daphne, who lives in Orlando. I made it too. Even had to buy a sifter as I did not have one.

Here is what Daphne had to say:

Our neighbor, Mrs. MacNamara was first to get an electric refrigerator.  She made this wonderful dessert. I thought it was the most delicious thing I had ever tasted. Mother got tired of me talking about it. Years later I discovered it in a 1962 issue of Better Homes and Gardens, "The most popular recipes of the century." It was called Flapper Pudding, "so simple even a flapper could make it." I made it, just as delicious as I remembered. I also made it for a potluck at work. The next time we had a potluck all the secretaries came to me and said, "Please bring Flapper pudding again."
   
Here it is:

1 c. graham cracker crumbs (or vanilla wafer crumbs)
3/4 c. soft butter
2 c. sifted confectioners sugar
2 egg yolks ( room temp)
1 9 oz. can crushed pineapple, well drained.
2 stiff beaten egg whites   (room temp)
1/2 cup chopped California walnuts

Spread 1/2 crumbs on 10x6x1/1/2" baking dish. Cream butter. Add sugar, beating till light and fluffy. Add yolks one at a time. beating well. Beat another minute. Fold in egg whites. Beat at medium speed a few seconds until smooth. Fold in pineapple and nuts. Spread carefully over crumbs. Top with remaining crumbs. Chill till firm, 5 hours or over night.