1 lg. pkg. vanilla wafer cookies
1 qt. canned apricots
1 can crushed pineapple, drained (size 2 1/2)
1/2 c. butter
2 c. powdered sugar
2 eggs
1/2 pt. whipping cream

Crush cookies and put in 13x9 inch pan. (Save a few to garnish top layer.) Cover with apricots, then pineapple. Cream the sugar, eggs, and butter until smooth and spread on top of pineapple.

Whip cream and spread on top and sprinkle with remaining cookies. Refrigerate at least for a couple of hours or overnight.

This recipe won first prize in the dessert contest of Snohomish County Dairy Wives.