CRUST:

1/2 lb. vanilla wafers, rolled fine (approx. 2 c. crumbs)
5 tbsp. melted butter

Mix well. Butter and flour a 12x8-inch pan and place half the crust mixture in it, press down firmly.

FILLING:

1/2 c. butter
1 c. powdered sugar
2 eggs, well beaten
1/4 c. chopped nuts
1 c. crushed pineapple, well drained
1/2 pt. cream whipped

Cream butter, powdered sugar, and add the well-beaten eggs. Mix thoroughly. Spread over crust in pan. Add thin layer of chopped nuts, then layer of crushed pineapple.

Spread on whipped cream. Top with remaining crust. Refrigerate 24 hours. Serves 8 to 10.