1/2 c. powdered sugar
1/3 c. butter (may need up to 2/3 c.)
1 flat can crushed pineapple
1/2 c. chopped nuts
1 egg white with pinch of salt
72 vanilla wafers
1 pt. heavy cream
Grated or flaked coconut

Cream together 1/2 cup powdered sugar, butter and egg yolk that have been beaten stiff with salt. Stir in well-drained pineapple and nuts. Fold in egg white. For each snowball, spread mixture between 4 vanilla wafers (do not spread on top). Let stand in refrigerator overnight.

One or 2 hours before serving, whip cream stiff. Sweeten with 1/2 cup powdered sugar. Frost each stack entirely and sprinkle with coconut. Chill. Serves 18.