Recipe - Pineapple Cream Torte

8 ounce Vanilla wafers, crushed
One fourth cup Butter, melted
2 Eggs
1 pn Salt
1 One half cup Confectioners sugar
One half cup Butter, softened
1 cup Whipping cream
One half teaspoon Vanilla
1 cn (13 oz) crushed pineapple,
well drained

Reserving a One fourth cup vanilla wafer crumbs for the top, mix remaining crumbs
with melted butter. Pat evenly on the bottom of an 8 x 12 x 2" pan. Mix
until very creamy the eggs, salt, confectioners sugar and One half cup softened
butter. Carefully spread over the vanilla wafer crust. Spread the pineapple
evenly over this layer. Whip the cream, add vanilla, spread over the
pineapple; sprinkle with remaining vanilla wafer crumbs. Refrigerate 6
hours or overnight. Posted to TNT Prodigy's Recipe Exchange Newsletter by
Peggy Makolondra pmakolon@mail.wiscnet.net on Apr 3, 1997