Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Vanilla wafers, crushed |
| ¼ cup | Butter, melted |
| 2 | Eggs |
| 1 pinch | Salt |
| 1½ cup | Confectioners sugar |
| ½ cup | Butter, softened |
| 1 cup | Whipping cream |
| ½ teaspoon | Vanilla |
| 1 can | (13 oz) crushed pineapple, well drained |
Reserving a ¼ cup vanilla wafer crumbs for the top, mix remaining crumbs with melted butter. Pat evenly on the bottom of an 8 x 12 x 2" pan. Mix until very creamy the eggs, salt, confectioners sugar and ½ c softened butter. Carefully spread over the vanilla wafer crust. Spread the pineapple evenly over this layer. Whip the cream, add vanilla, spread over the pineapple; sprinkle with remaining vanilla wafer crumbs. Refrigerate 6 hours or overnight. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Makolondra <pmakolon@...> on Apr 3, 1997