1 c. butter
2 c. sugar
2 egg yolks
1 c. chopped pecans
1 c. crushed pineapple, drained
1 tsp. vanilla flavoring
1 lb. vanilla wafers

Whip butter and sugar till fluffy. Add egg yolks one at a time. Add vanilla and beat. Stir in pineapple and pecans. Layer wafers and batter in 13 x 9 inch cake pan. Refrigerate about 12 hours. Serve with vanilla ice cream for a wonderful summer dessert.