3 c. (1 lb. box) vanilla wafers, crushed
3/4 c. melted butter
2 c. soft butter
6 c. powdered sugar
8 eggs, well beaten
12 oz. pkg. cream cheese, softened
1/2 pt. whipping cream
4 tbsp. sugar
1 lg. can crushed pineapple, drained

Crush vanilla wafers and mix with melted butter in a 9x13 inch oblong pan. Mold mixture to bottom and sides of pan. Bake at 325 degrees for 15 minutes. Let cool.

In large bowl, mix soft butter, powdered sugar, eggs and cream cheese with beater until creamy. After wafer mixture has cooled, spread cream filling over wafers. Refrigerate 1/2 hour.

In bowl, beat whipping cream until stiff, slowly adding 4 tablespoons sugar, beat until it peaks. Fold in drained pineapple and spread over cream filling. May garnish with crushed wafers. Refrigerate.