1 1/2 c. melted butter
2 c. powdered sugar
4 eggs, beaten well
1 lb. vanilla wafers, crumbled
1 c. chopped pecans
1 c. drained strawberries
1 pt. cream

Combine butter, sugar and eggs. Cook in double boiler until thick. Cool. Butter one 8 x 12 inch cake pan and put 2/3 of the wafers in bottom of pan. Pour custard mixture over crumbs. Sprinkle with pecans. Add strawberries. Cover with whipped cream and remaining crumbs; refrigerate for at least 3 hours. Serves 10 or more.