10 oz. vanilla wafers
3 eggs
1 1/4 c. powdered sugar
1/2 pt. whipping cream (may use Cool Whip)
1/2 c. butter
1 (#2) can + 1 sm. can crushed pineapple.

Roll wafers to crush. Place half in bottom of 9 x 12 inch pan. Melt butter - beat in sugar and eggs (one at a time). Beat well. Spread mixture on top of wafers. Drain pineapple well and spread on top. Spread cream and remaining crumbs. Refrigerate 4 to 5 hours or overnight.