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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.