1 sm. box strawberries
1 3/4 c. hot water
1/3 c. butter
1 c. sugar
1 (9 oz.) can crushed pineapple
1 c. nuts
2 egg whites
6 oz. vanilla wafers
9x13 Pyrex dish

Dissolve jello in hot water; let cool until thick enough to whip. Cream butter and sugar and add to whipped jello. Add crushed pineapple and chopped nuts. fold in the stiffly beaten egg whites. Crush the vanilla wafers into fine crumbs. Put 1/2 crumbs in Pyrex dish. Pour jello mixture on top. Put remaining crumbs on top. Chill 12 hours. Cut in squares and top with whipped cream.