Pineapple Icebox Dessert

Directions

1. 1
   Line a 12
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   x 8 x 3-inch pan with half the wafer crumbs. In a bowl,
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   cream
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   the
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   butter and sugar well.
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   Add the beaten eggs one at
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   a
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   time; mix well.
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   Spread batter over the crumbs in the pan. Be
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    sure to seal well so the pineapple juice will not drain through.
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    Drain
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    the pineapple and add to the cream which has been
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    whipped.
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    Spread
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    this over the butter layer. Sprinkle chopped
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    nuts over the cream layer.
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    Top with remaining wafer crumbs.
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    Let
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    stand in refrigerator 24 hours, or at least overnight before serving.