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Grease an 8 inch square pan. Pack the bottom with half of the crushed
vanilla wafers; cream butter and sugar until fluffy. Add egg, beating well.
Drain pineapple; fold in pineapple, pecans, then whipped cream. Pour in pan
evenly. Cover with rest of the crushed vanilla wafers. Refrigerate 24
hours.
3/4 c Crushed vanilla wafers
1/2 c Butter; soft
1 1/2 c Sifted confectioners sugar
1 Egg; beaten
1 cn Crushed pineapple
2/3 c Pecans; chopped
1 c Heavy cream; whipped
1 Servings