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FRENCH STRAWBERRY PUDDING 
1 lg. box vanilla wafers, crushed
2 sticks butter
2 eggs
1 1/2 c. powdered sugar
3 pts. strawberries, sliced
1 c. nuts
1 med.-size container of whipped topping (you can use 1/2 pt. whipping cream, whipped)

Mix eggs, sugar and butter together. Grease 8 1/2 x 14 inch casserole dish. Put half the water crumbs in the bottom of pan, add a layer of the butter mixture, a layer of strawberries, and whipped topping in that order. Top with remaining crumbs and sprinkle with nuts. Refrigerate. Yield: 14 servings.
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