Pineapple Icebox Cake

• 2 (20-ounce) cans pineapple tidbits
• 1/4 cup sugar
• 1/2 cup butter or margarine, softened
• 1 1/2 cups sifted powdered sugar
• 1 egg, beaten
• 48 vanilla wafers
• 1/2 cup chopped pecans
• Whipped cream (optional)

1. Combine pineapple and sugar in a heavy saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until liquid is absorbed. Set aside.
2. Cream butter; gradually add powdered sugar, beating well. Add egg; beat well. Stir into pineapple. Cook over low heat 2 minutes or until saucy.
3. Layer 16 vanilla wafers, half of sauce, and half the nuts in an 8-inch square baking dish. Repeat layers, ending with vanilla wafers. Cover with waxed paper. Place a weight over cake. Refrigerate overnight.
4. Spoon cake into individual serving dishes; top with whipped cream, if desired.

pineapple tidbits, sugar, butter, powdered sugar, egg, vanilla wafers, pecans, cream

Taken from www.myrecipes.com/recipe/pineapple-icebox-cake (may not work)