In an 8 inch (20 cm) square or round freezer safe baking dish combine crumbs and melted butter, press down firmly in the pan. Place the pan in fridge and continue with the filling.
CREAM FILLING
In a medium bowl cream well the softened butter and powdered sugar. Add the egg* and beat until smooth then add vanilla. Spread over the crumbs as evenly as possible.
In a medium bowl, whip the cream until thick peaks form, then fold in the well-drained pineapple (medium or large can depending on how much pineapple you prefer) and then spread over the cream filling. Sprinkle with 3 tablespoons of the cookie crumbs. Place the dessert in the fridge for at least 5 hours or better still over night. Enjoy!
*For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available.
Notes
This dessert should be stored covered with plastic wrap in the fridge, it will keep for up to 4-5 days in the fridge. It can also be frozen, wrapped in plastic wrap and placed in a freezer safe bag or container. It will keep for up to 6 months. Let it thaw overnight in the fridge before serving.My mother would freeze this dessert for 5 hours and let sit for about 30 minutes more or less then serve. But we much prefer it chilled inthe fridge for 5 hours instead.