1 1/2 c. crushed vanilla wafers, divided
1 1/2 c. butter, softened
1 c. sifted confectioners' sugar
1 egg, room temperature
1 c. whipping cream
1 1/2 c. well drained crushed pineapple

Spread 1 cup cookie crumbs in a 8 or 9 inch square pan. Beat together butter, sugar and egg. Spread mixture over crumbs. Whip cream until stiff. Fold in drained pineapple. Spread whipped cream mixture over butter mixture. Sprinkle with remaining crumbs. Cover with waxed paper. Chill several hours or overnight. Cut into squares to serve.