To make Crisco salad, start off by lining a pan with a graham cracker crust. We recommend using a 9 x 13 inch pan, and for the crust, combine 1/4 cup graham cracker crumbs, 1/4 cup sugar, and 2/3 cup of melted butter. Mix together until fully combined, and then press into the pan.

Then, mix your 1 cup of Crisco and sugar in a large bowl and beat until creamy, either by hand or with an electric mixer. Add in your eggs, one at a time, until fully mixed. Fold in the nuts and pineapple. 

Then, pour the filling into the crust, patting until even across the pan. Place into the fridge for now.

Make two boxes of cherry Jell-O, allowing it to set. Then, pour your partly set Jell-O on top of the filling.

Cover with aluminum foil and store in the fridge until Jell-O has set. When you're ready to serve, top with cool whip, spreading whip out evenly to cover the surface. Enjoy!