Cream butter and sugar. Add beaten egg yolks, nuts, vanilla, and drained pineapple. Beat egg whites till stiff, fold in. Set mixture aside. Dissolve jello in hot water. Add one tray ice cubes and stir constantly until jello begins to set. Set aside. Cover bottom of 8x10 pyrex cake pan with a layer of whole graham crackers. Pour in sugar and butter mixture. Add another layer of graham crackers. Top with jello. cover with whipped cream. Chill for 24 hours.