1/2 c. butter, softened
1 c. confectioners' sugar
2 eggs, separated
1 c. crushed pineapple, drained
60 vanilla wafers (5 for each snowball)
1/2 pt. heavy cream, whipped
Grated coconut

Cream together butter and sugar. Add egg yolks and drained pineapple. Beat egg whites until stiff but not dry. Fold into pineapple mixture. Spread small amount of filling on 1 wafer. Top with another wafer and more filling. Continue until you have 5 wafers and 4 layers of filling for each snowball. Chill 24 hours.

When ready to serve, whip cream and sweeten to taste. Top each snowball with whipped cream, allowing cream to run down sides. Sprinkle with coconut. May be frozen. Serves 12. A very light pretty dessert.