Pineapple Icebox Pudding - cooking recipe

Ingredients

12 oz. vanilla wafers
4 eggs, separated
1 stick margarine
1 c. pecans
1 c. sugar
1 large can crushed pineapple, drained

Preparation

Combine butter and sugar.
Beat until light.
Add beaten egg yolks and pineapple.
Beat egg whites until stiff and fold into mixture.
Roll wafers to crumbs and add crushed pecans.
Place a layer of crumbs then a layer of fruit, alternating with crumbs on top.
Refrigerate overnight.
Serve with whipped cream.