3/4 lb. vanilla wafers
1/2 c. butter
1 1/2 c. powdered sugar
2 eggs (unbeaten)
1 can (12 oz.) crushed pineapple (drained)
1/2 pt. whipping cream (1 c.)
8 x 12 inch pan

Grind the wafers and put half of them in the bottom of the pan. Cream butter and sugar in bowl. Add eggs and beat until smooth and creamy. Pour this mixture into the pan over the grounded wafers. Mix the pineapple and the whipping cream and pour into pan over previous mixture. Cover with the remaining crushed wafers and place pan in refrigerator overnight to eat next day.