Pineapple Ice Box Torte Peggy Peterson
1 box Vanilla Wafers 1/2 cup butter
1 1/2 cups powdered sugar 2 eggs
1 can (1 1/4 lb.) crushed pineapple, drained 1/2 pint whipping cream
Grind wafers into crumbs and put 1/2 in bottom of 8 x 12 or 9 x 9 pan. Cream butter and sugar, add eggs one at a time and beat until smooth and creamy. Carefully spread this over crumbs. Whip the cream, add pineapple and pour over top. Cover with rest of crumbs and refrigerator 6 hours or overnight.