2 c. vanilla wafer crumbs
1/2 c. butter
2 c. powdered sugar
1 c. crushed pineapple, drained
1 c. heavy cream, whipped
2 eggs
4 tsp. lemon juice
1 c. nuts, chopped

Spread 1 cup crumbs in buttered 8x12 inch dish. Cream butter and sugar. Add eggs and lemon juice. Spoon over crumbs. Fold pineapple and nuts into whipped cream. Spoon over creamed mixture. Spread remaining crumbs over top. Refrigerate 8 to 14 hours. Cut into squares.