1 lb. vanilla wafers, crushed
2 c. cream, whipped
1 1/2 c. pecans, lightly toasted and chopped
4 eggs, beaten
1 qt. fresh strawberries, sliced
1 c. butter
1 box powdered sugar
3 tbsp. powdered sugar

Cook butter, powdered sugar, and eggs until thick; stirring constantly to prevent scorching. Butter a 9 x 13 inch pan. Cover bottom with crushed wafers; sprinkle with pecans. Top with cooked custard; 1/2 of the whipped cream and the sliced strawberries; then the remaining whipped cream with 3 tablespoons powdered sugar added. Can sprinkle a few crushed wafers or nuts over top. Cover airtight with aluminum foil. Freeze. Take out of freezer 20 minutes before serving. Serves 16.