1 stick butter
1/2 c. sugar
2 eggs, separated
1 c. chopped pecans
1 (20 oz.) can crushed pineapple, drained well
30 vanilla wafers
1/2 pt. whipping cream, whipped and sweetened
Frozen coconut

Cream butter and sugar until light and fluffy. Add well beaten egg yolks. Add pecans and pineapple. Beat the egg whites until stiff and fold in. Stack 3 vanilla wafers, putting filling between each one and on top and all sides. Chill overnight. Beat the cream and frost. Sprinkle on frozen coconut and put a cherry on top of each one.