Pineapple Icebox Dessert

• 3/4 cup crushed vanilla wafers
• 1/2 cup soft butter or margarine
• 1 1/2 cups sifted confectioners sugar
• 1 egg beaten
• 1 can (1 pound 4 ounces) crushed pineapple
• 2/3 cups pecans chopped
• 1 cup heavy cream whipped
• Pineapple sauce:
• 1/2 cup sugar
• 1 tablespoon corn starch
• 1/4 teaspoon grated lemon peel
• 1 can (8 ounces) crushed pineapple

1. Day before serving, lightly grease 8 inch square cake pan, pack half the crumbs in bottom of pan.
2. In medium bowl, with wooden spoon, cream butter and sugar until fluffy. Add egg beating well.
3. Drain pineapple well, reserving syrup for pineapple sauce. Fold in pineapple and pecans. Fold in whipped cream just until well combined.
4. Turn into prepared pan, spreading evenly, sprinkle with rest of crumbs.
5. Cover top of pan with foil or plastic wrap. Refrigerate for 24 hours.
6. Pineapple sauce:
7. In small sauce pan combine sugar and corn starch, mix well.
8. Measure reserved pineapple syrup and if necessary add water to make 3/4 cup. Gradually add pineapple juice stirring until smooth. Add lemon peel and crushed pineapple.
9. Bring to boiling over medium heat, stirring, boiling until mixture is thickened and translucent. Cover and refrigerate.

vanilla wafers, butter, confectioners sugar, egg, pineapple, pecans, heavy cream whipped, pineapple sauce, sugar, corn starch, pineapple

Taken from www.epicurious.com/recipes/member/views/pineapple-icebox-dessert-50011170 (may not work)