1/2 lb. butter
2 c. powdered sugar
4 eggs, separated
1 c. crushed pineapple
2 doz. lady fingers
1/2 c. chopped nuts

Cream butter with sugar until light. Add egg yolks, one at a time, then add pineapple. Fold in beaten egg whites (stiff). Layer lady fingers and mix in a 13 x 9 inch pan. Nuts may be added if desired. Leave in refrigerator 24 to 48 hours. Serve with whipped topping.