2 cups vanilla wafer crumbs (about 1/2 lb.), divided
1/2 cup (1 stick) butter
1 cup confectioners' sugar
2 eggs, beaten
1 cup whipping cream
1/2 cup chopped nuts
1 cup drained crushed pineapple

Place 1 cup crumbs in ungreased 8-inch square pan.

Thoroughly cream butter and confectioners' sugar. Add eggs and beat well. Spread carefully over crumbs.

Combine whipping cream, nuts and pineapple. Spread over creamed mixture, then sprinkle with remaining 1 cup crumbs. Let stand 18 to 24 hours in refrigerator.

Cut into squares and serve. May top with a scoop of vanilla ice cream.

Serves 12 to 16.