1/2 c. butter
1 c. powdered sugar
2 eggs, beaten
6 1/2 c. vanilla wafer crumbs, 1 1/2 boxes wafers
2 c. whipping cream, whipped
2 cans (1 lb. 13 oz.) apricots, halved
1 c. chopped pecans

Melt butter in top of double boiler. Add sugar and eggs, blend. Cook until mixture thickens. Gently pack 3/4 of crumbs in 15 x 10 x 1 inch pan. Spread cooked filling over crumbs. Spread half of whipped cream over filling.

Arrange apricot halves on cream. Sprinkle nuts over apricots. Spread on remaining whipped cream. Top with remaining wafer crumbs. Chill at least 24 hours. Will serve 16 to 20.