1 c. butter
1 c. sugar
3 eggs
1/2 pt. whipping cream (or 1 [8 oz.] container Cool Whip)
1 (8 oz.) box vanilla wafers, crushed
1 (8 oz.) can crushed pineapple (juice and all)

Line 1 (8 x 10-inch) pan with vanilla wafer crumbs, saving some crumbs for the top. Cream butter, sugar and eggs. Whip cream until stiff. Add butter mixture to whipped mixture and fold in crushed pineapple. Sprinkle more crumbs over the top and freeze for several hours.

Keeps well for a week for more.