6 egg yolks
1 c. sugar
1/2 lb. butter
1 1/2 c. broken pecans
2 (7 1/2 oz.) pkg. lg. vanilla wafers
2 sm. cans crushed pineapple (juice and all)
1 pkg. Dream Whip or pt. heavy cream, whipped
Red or green cherries

Take out about 1/4 cup juice out, so mixture will not be too thin.

Melt butter, add sugar, and beaten egg yolks. Cook 8 to 10 minutes over low heat. This burns very easily. Stir constantly until thick. Remove from heat, add pineapple and nuts, cool slightly.

Put layer of wafers in 7 1/2 x 12 x 2 inch pan, break wafers in half, or as needed to completely cover bottom of pan. Keep all others whole. Spread with half of mixture. Put another layer of wafers and then remaining mixture. Cover with wax paper and let stand 24 hours in refrigerator.

When ready to serve, cut in squares, top with whipped cream, and a cherry. Serves 10 to 12.