1/2 lb. vanilla wafers
3/4 c. butter
1 lb. confectioners' sugar
2 eggs
4-6 tbsp. whiskey or cognac
1/2 pt. whipping cream
1 (#2) can crushed pineapple
3/4 c. chopped nuts

Line buttered pan (12 x 8 inch) with wafers. Cream butter and sugar thoroughly, then add 2 unbeaten eggs and cream well. To this mixture, add cognac or whiskey and mix well. Pour this mixture over wafers and spread evenly over bottom of pan. Over this mixture, spread the whipped cream. Dot well drained pineapples over top of cream. Sprinkle chopped nuts over top. Press gently into cream with the palm of your hand. Cover and place in refrigerator for at least 10 hours. Can be kept for 4 to 5 days. Serves 12.