1 cup confectioners sugar
1 cup butter
1 cup crushed pineapple
1/4 cup chopped nuts
2 egg whites
40 vanilla wafers
1/2 cup heavy cream
Blend the sugar and butter together. Add the pineapple and nuts, mixer together well.
Beat the egg whites stiff and fold in.
In a cake pan, form alternate layers of wafers and mixture with the vanilla wafers to make both the first and last layers.
Place in refrigerator and chill for 12 – 18 hours. Whip the cream stiiff, and place on top when serving.