Pineapple Cream Cake Sharon Benda

4 cups vanilla wafer cookies, crumbled 2 – 8 oz. cans crushed pineapple, drained

3 Tbsp. Butter, melted 1/3 cup walnuts, chopped

1/3 cup sugar 3 oz. cream cheese, softened

1 tsp. vanilla Whipped topping

Sprinkle 1/3 of cookie crumbs along the bottom of a one quart dish. Combine pineapple and next five ingredients and mix well. Place one half of this mixture over cookie crumbs followed by second third of cookie crumbs. Repeat this step and chill for several hours. Top with whipped topping just before serving. (Canned pie cherries can be used in place of pineapple).