2 eggs, separated
1/4 lb. butter
1/2 c. powdered sugar
1/2 c. cut up nutmeats
1/2 pt. whipped cream, use more if using Cool Whip
1 lg. can crushed pineapple
1 lb. vanilla wafers
1 lg. jar maraschino cherries

Crush vanilla wafers with rolling pin. Put half of crumb in buttered 9 x 13 x 2 inch cake pan.

Cream butter and sugar. Add egg yolks. Fold in stiffly beaten egg whites, vanilla, whipped cream and drained pineapple. Add maraschino cherries cut in half.

Pour mixture carefully on prepared crumbs. Put remaining crumbs on top. Garnish with 1/2 cut cherries so each serving will have one. Refrigerate overnight.