Flopper Pudding

• 1 cup fine Vanilla Wafer crumbs
• 3/4 cup soft butter or oleo
• 2 cups sifted confectioners sugar
• 2 eggs, separated at room temperature
• 1 - 9 ounce can crushed pineapple, well drained
• 1/2 cup chopped nuts
• cherries for garnish

1. Spread half of Vanilla Wafer crumbs on bottom of 10 x 6 x 1-1/2 inch baking pan.
2. Cream butter, gradually add confectioners sugar, beating until light and fluffy.
3. Add egg yolks one at a time, beating well after each addition.
4. Beat 1 minute more.
5. Beat egg whites until stiff then fold into yolk mixture.
6. (Mixture may look curdled.)
7. Beat at medium speed for a few seconds or until smooth. Fold in pineapple and nuts.
8. Carefully spread mixture over crumbs. Top with remaining crumbs.
9. Chill until firm, 5 hours or overnight. Cut into 10 squares.
10. Garnish with cherries.

vanilla wafer crumbs, butter, confectioners sugar, eggs, pineapple, nuts, cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=61180 (may not work)