1/2 lb. Oreo cookies
1 c. whipping cream
1 c. crushed pineapple
1/2 or 1 c. pecans
2 eggs, beaten
1 c. powdered sugar
1/2 c. butter
2 tsp. vanilla
1 (8 x 8 inch) pan

Roll the cookies fine, spread half in pan. Whip the cream. Drain the pineapple and add pecans and pineapple to the whipped cream. Spread this on the cookie crumbs. Beat eggs. Cream butter and powdered sugar. Add the eggs and vanilla. Spread this over the cream filling. Spread the rest of cookie crumbs on top. Refrigerate for 24 hours. Can be made 2 days ahead.