2 sticks butter
1 c. sugar
1 (20 oz.) can crushed pineapple with juice
2 egg yolks
1/2 pt. whipping cream, whipped or sm. container Cool Whip
1 c. chopped nuts
1 lg. box vanilla wafers

Cream butter and sugar until fluffy. Add egg yolks, pineapple, juice and chopped nuts. Mix well and set aside. Grease 9"x13" pan with butter on bottom and sides. Arrange a layer of vanilla wafers on bottom, then a layer of half the mixture, another layer of wafers, then the rest of the mixture. Cover with whipped cream or Cool Whip. Cover with foil and refrigerate for 48 hours.