1 1/2 c. powdered sugar
1/2 c. butter, softened
2 eggs
2 c. vanilla wafers, crushed
1 c. crushed pineapple
1 c. chopped pecans
1/2 pt. whipping cream, whipped

Cream sugar and butter; add eggs and beat well. Sprinkle 2/3 of the crumbs in a 10 x 6 x 1 3/4 inch pan; cream mixture over crumbs. Spoon on pineapple and sprinkle with pecans. Top with whipped cream and sprinkle with remaining crumbs. Refrigerate for 24 hours. Serves 10 to 12.

May use strawberries.