Pineapple Icebox Dessert

• 1 lb. vanilla wafers, rolled
• 1/2 lb. butter
• 1 lb. confectioners sugar
• 4 egg yolks, well beaten
• 1 pt. whipping cream
• 1 c. chopped pecans
• 3 c. well drained crushed pineapple

1. Line a 9 x 13 x 2-inch pan with half of the wafer crumbs.
2. In a bowl, cream the butter and sugar well. Add beaten egg yolks slowly.
3. Mix well.
4. Spread butter, sugar and egg mixture over crumbs. (Be sure to seal well so pineapple juice will not drain through to crumbs.)
5. Drain pineapple well and spread over butter mixture. Whip the cream and spread over the pineapple.
6. Sprinkle chopped pecans over the cream. Spread remaining half of the wafer crumbs on top.
7. Let stand in icebox 24 hours or at least overnight.
8. Cut into squares and top with whipped cream and cherry, if desired.

vanilla wafers, butter, confectioners sugar, egg yolks, whipping cream, pecans, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952729 (may not work)