2 c. vanilla wafers, crushed
1/4 c. butter, melted
2 c. powdered sugar
2 eggs
2 cans crushed pineapple, drained
English walnuts, chopped
1 lg. whipped topping

Mix vanilla wafers and butter together. Press into bottom of 13 x 9 x 2 inch pan. Refrigerate until firm. Cream together sugar and eggs. Add pineapple; mix well. Spread over vanilla wafer crust. Cover mixture with walnuts. Spread whipped topping over entire mixture; garnish with chopped walnuts. Refrigerate until firm.