1 pkg. (7 1/2 oz.) vanilla wafers
1 c. butter
1 c. sugar
2 eggs
2 tsp. vanilla
2 c. well-drained grated pineapple
1 c. chopped nuts

Crush vanilla wafers, reserve 2 tbsp. Cream butter to consistency of mayonnaise; add sugar gradually. Add eggs, one at a time, beating well after each. Add vanilla; mix well.

Combine pineapple and walnuts; stir in until well mixed. Line a loaf pan with foil, leaving overhang so loaf can be lifted out easily. Press 1/2 cup crumbs on bottom of pan. Add about 1/4 pineapple mixture, spreading evenly. Repeat until crumbs and pineapple mixture are used up, ending with latter. Scatter reserved crumbs on top. Chill 24 hours or longer. Garnish with whipped cream. Slice to serve. Makes 10 to 12 servings.